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Keywords = pork meatloaf

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11 pages, 269 KiB  
Article
The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf
by Mirosława Karpińska-Tymoszczyk, Anna Draszanowska and Marzena Danowska-Oziewicz
Foods 2022, 11(22), 3563; https://doi.org/10.3390/foods11223563 - 9 Nov 2022
Cited by 5 | Viewed by 2856
Abstract
This study investigated the effect of ginger-rhizome addition and storage time on the physicochemical and sensory quality of pork meatloaf. Three types of pork meatloaf were evaluated: control and with 1% and 2% addition of ginger. All meatloaves were vacuum packaged and stored [...] Read more.
This study investigated the effect of ginger-rhizome addition and storage time on the physicochemical and sensory quality of pork meatloaf. Three types of pork meatloaf were evaluated: control and with 1% and 2% addition of ginger. All meatloaves were vacuum packaged and stored for 0, 7, 14, and 21 days at 4 °C. The addition of ginger rhizome significantly reduced lipid oxidation, and the higher inclusion rate was more effective in this regard. Ginger decreased red-colour saturation (a*) and increased colour brightness. The addition of ginger rhizome at 2% induced a greater decrease in meat hardness and improved chewiness in comparison with 1% addition. Products containing ginger differed from the control sample in aroma, texture, and taste, but no significant differences were found in the overall quality of the compared samples. Full article
(This article belongs to the Special Issue Future Challenges in Meat and Meat Products Technology)
13 pages, 880 KiB  
Article
The Effect of Turmeric Rhizome on the Inhibition of Lipid Oxidation and the Quality of Vacuum-Packed Pork Meatloaf
by Anna Draszanowska, Mirosława Karpińska-Tymoszczyk, Manuel Simões and Magdalena A. Olszewska
Appl. Sci. 2022, 12(20), 10641; https://doi.org/10.3390/app122010641 - 21 Oct 2022
Cited by 6 | Viewed by 2595
Abstract
This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, and the microbiological safety of pork meatloaf. Vacuum-packed meatloaves were stored at 4 °C and sampled on days 0, 7, 14, and 21. The [...] Read more.
This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, and the microbiological safety of pork meatloaf. Vacuum-packed meatloaves were stored at 4 °C and sampled on days 0, 7, 14, and 21. The turmeric rhizome at both addition levels slowed the oxidative changes during storage. However, the most favorable inhibitory effect was demonstrated for meatloaf with 1% turmeric. Adding turmeric rhizome increased the color saturation (C*) and the hue angle (h°), shifting h° from orange towards yellow. In the sensory evaluation, the meatloaf with 1% turmeric was rated the highest for the most superior distinguishing features, including overall quality. Microbiological analysis showed that the heat treatment was effective, and that adding turmeric rhizome might have increased the product’s safety. It is believed that turmeric rhizome at 1% could be the additive that best enhances the quality of pork meatloaf. Full article
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