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Year : 2019  |  Volume : 8  |  Issue : 2  |  Page : 49-52

Effects of chelating agents on lipid oxidation, PH, and color change in reduced sodium and low-fat pork patties

1 Department of Hospitality Management, Tunghai University, Taichung, Taiwan
2 Department of Nutrition and Health Sciences, Kainan University, Taoyuan City 338, Taiwan

Correspondence Address:
Jen-Hua Cheng
Department of Nutrition and Health Sciences, Kainan University, Taoyuan City 338
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Source of Support: None, Conflict of Interest: None

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The purpose of this study was to evaluate the effectiveness of adding chelating agents to inhibit lipid oxidation and color change in precooked pork patties. The reduced sodium and low fat patties were used because of health concern by consumers. The pork patties with EDTA had a significantly highest Hunter b value compared to the other samples. The Hunter L values of precooked pork patties were significantly higher at day 7 when compared to that at day 0. The redness of precooked pork patties decreased during refrigerated storage, except forthe sample with 0.5% sodium tripolyphosphate. There was a significant interaction between treatment and storage time for TBA values. During refrigerated storage, TBA values of samples with chelating agents maintained lipid oxidation up to 7 days. According to these results,addition of chelating agents did solve the problems of lipid oxidation and color evaluation in reduced sodium and low-fat precooked pork samples.

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