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) prepared 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 alginate+0.125% calcium carbonate+0.3% calcium lactate (ACL). Cooking yield and cooked binding strength were significantly (P<0.05) higher in RPR containing salt and phosphate whereas pH and raw binding strength were significantly (P<0.05) higher in RPR containing alginate and calcium. Texture profile analysis indicated significantly (P<0.05) higher firmness and cohesiveness in RPR containing SPL and ACL. Sensory scores were significantly (P<0.05) 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, metmyoglobin and microbial counts with storage in all the treatments. The results suggest that quality characteristics of raw product were better when RPR were prepared with alginate-calcium whereas quality characteristics of cooked product were better when rolls were prepared with salt-phosphate. Further, addition of calcium lactate improved sensory characteristics and shelf life of both alginate-calcium and salt-phosphate restructured pork rolls.