1. Development of edible gels and films as potential strategy to revalorize entire male pork.
- Author
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Linares, Ma Belén, Peñaranda, Irene, Iniesta, Celia Ma, Egea, Macarena, and Garrido, Ma Dolores
- Subjects
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EDIBLE coatings , *PORK , *MEAT texture , *MALTODEXTRIN , *SODIUM alginate , *AGAR , *HYDROCOLLOIDS , *CARRAGEENANS - Abstract
Spiced edible gels and films were produced as part of a future technological strategy to improve the quality of pork from entire male by contributing to a decrease in boar taint and improving the texture of the meat. Each formulation, two types of hydrocolloids and two spice mixtures, were tested for their high masking power (mixtures 1 and 2). The thermoreversible hydrocolloids carrageenans (g-C) and agar-agar (g-A) were used in the production of the gels, and maltodextrin + sodium alginate (f-MA) and gelatin (f-G) for the films. The results showed that the films and gels edible had good physical-chemical and mechanical characteristics, providing sufficient stability to act as a vehicle to incorporate spices and condiments into entire male pork, being mixture 2 provided the highest values. While the use of hydrocolloids in the films improved the texture of the meat. [Display omitted] • Gels and films reached correct mechanical properties to act as vehicles of spices. • Films made with hydrocolloids improved the pork sensory texture. • Spice mixture 2 had the greatest sensorial impact on the meat matrix. • Spiced edible films and gels were an alternative to alleviate boar-tainted pork. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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