Effect of Calcium Carbonate and Sodium Alginate on the Textural Characteristics, Color and Color Stability of Restructured Pork Chops

The effects of factorial combinations of calcium carbonate (0.00 and 0.26%) and sodium alginate (0.0 and 0.7%) on the initial cooked tensile strength and texture profile analysis and the amount of discoloration during three months frozen storage of restructured pork chops were investigated. Calcium carbonate increased (p < 0.05) and alginate had no effect (p>0.05) on the tensile strength of the chops. Alginate decreased the hardness, cohesiveness, springiness, chewiness and gumminess of the restructured chops (p < 0.05). Chops that contained alginate and/or calcium carbonate had more initial discoloration than those that contained (1) no additives, (2) 0.75% NaCl plus 0.5% sodium tripolyphosphate, and (3) 0.75% NaCl plus 0.26% calcium carbonate but they did not discolor further during frozen storage.