Acta Periodica Technologica (Jan 2002)

Influence of carrageenan addition on some technological and sensory properties of smoked pork loin

  • Ivanović Mirjana D.,
  • Bulatović Aleksandar V.,
  • Popov-Raljić Jovanka V.,
  • Perunović Marija N.,
  • Živković Dušan M.

DOI
https://doi.org/10.2298/APT0233011I
Journal volume & issue
Vol. 2002, no. 33
pp. 11 – 18

Abstract

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The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%.

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