Ground pork patties were prepared containing 37% fat and assigned to one of five treatments: (a) control; (b) precooked, no calcium alginate coating; (c) calcium alginate coated, no precooking; (d) calcium alginate coated before precooking and (e) calcium alginate coated after precooking. The calcium alginate coating significantly improved sensory attributes. Warmed-over flavor (WOF) was eliminated in precooked, alginate-coated patties as judged by sensory scores and TBA values. Coated patties with no precooking, and patties coated after precooking were found to be more desirable than control patties.
1Department of Nutrition-Food Science.
2Department of Animal Science.