Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls

The study was carried out to evaluate restructured pork rolls (RPR) prepare d by using salt-phosphate and alginate-calcium gels with or without calcium lactate. Five types of RPR were prepared with: (1) 1.75% sodium chloride 0.3 phosphate (SP); (2) 1.75% sodium chloride +0.3% phosphate +0.3% calcium lactate (SPL); (3) 0.7% sodium alginate +0.125% calcium carbonate (AC); (4 ) 0.7% sodium alginate+0.3% calcium lactate (AL); and (5) 0.7% sodium algin ate +0.125% calcium carbonate +0.3% calcium lactate (ACL). Cooking yield an d cooked binding strength were significantly (P <0.05) higher in RPR contai ning salt and phosphate whereas pH and raw binding strength were significan tly (P <0.05) higher in RPR containing alginate and calcium. Texture profil e analysis indicated significantly (P <0.05) higher firmness and cohesivene ss in RPR containing SPL and ACL. Sensory scores were significantly (P <0.0 5) higher in SP, SPL and ACL than AC and AL treatments. Results of storage studies indicated significant (P <0.05) increases in pH, TBARS numbers, met myoglobin and microbial counts with storage in all the treatments. The resu lts suggest that quality characteristics of raw product were better when RP R were prepared with alginate-calcium whereas quality characteristics of co oked product were better when rolls were prepared with salt-phosphate. Furt her, addition of calcium lactate improved sensory characteristics and shelf life of both alginate-calcium and salt-phosphate restructured pork rolls. (C) 2001 Elsevier Science Ltd. All rights reserved.