Shelf-life and processing yields of moisture-enhanced pork loins formulated with "gourmet" salts. (May 2018)

• Record Type: Journal Article
• Authors: Overholt, M.F.; Peterson, B.C.; Dilger, A.C.; Boler, D.D.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 91(2018)
• Page Start: 102
• Page End: 106
• Publication Date: 2018-05
• Subjects: Color stability -- Loin chops -- Pork -- Salt -- Shelf life; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.01.036
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Objectives were to determine the effects of an industry-typical (Control ) and 3 "gourmet" (Grey sea, Pink rock, and unrefinedRock ) salts on the processing yields and shelf-life of moisture-enhanced pork loins. Loins (n = 41) were injected with a brine formulated to deliver 0.32 g/100 g of salt in the final product. Twelve loins were selected from each treatment to be cut into chops to undergo 6 d of retail display. Control-injected loins had greater ( P ≤ .01) brine uptake and retention than loins injected with Pink or Rock brines, with Grey-injected loins being intermediate. Control-injected loin chops had reduced ( P ≤ .02) reflectance ratio compared with all other treatments and were redder ( P ≤ .02) than Grey- and Pink-injected chops. At 3, 4, 5, and 6 d of display, control-injected loin chops had greater ( P ≤ .05) hue angle than all other treatments. There was no difference in visual discoloration among salt treatments until 4 d, at which point loin chops injected with control brine were more ( P < .01) discolored than the other treatments throughout the remainder of the display period. These data suggest high purity salt improves brine retention, but may reduce color stability of moisture-enhanced pork loins. Highlights: Gourmet salts reduced brine uptake and retention of brine-enhanced loins. Purified salt reduced color stability, likely due to greater concentration of NaCl. No difference in lipid oxidation or tenderness between purified and "gourmet" salts.