FLAVOR AND TEXTURAL CHANGES IN RADAPPERTIZED CHICKEN AS AFFECTED BY IRRADIATION TEMPERATURE, NaCl AND PHOSPHATE ADDITIONS

The effects of food-grade phosphates; sodium tripolyphosphate (TPP), tetrasodium pyrophosphate (PP), a mixture of tripoiyphosphate and hexametaphosphate (HMP), and sodium chloride additions (0.05, 1.0 and 1.5%) in irradiated boneless chicken rolls were studied. Temperatures during irradiation processing were 0°C, −30°C and −80°C, and all samples received a 45–56 kJ/kg dose. Samples were evaluated for sensory characteristics and preference by technological or consumer type panels. Textural differences were determined using a Kramer Shear Press. Reflectance values at 640 nm were obtained using a reflectometer. The sensory characteristics and preference of the chicken rolls were significantly affected by temperature during irradiation. Samples irradiated at 0°C were rated lower in preference and had higher intensities for off-odor and irradiation flavor. No significant differences were found between samples irradiated in a range of −30°C to −80°C. Shear press values increased and reflectance values decreased with the lowering of the irradiation temperatures. The addition of a small amount of salt with 0.5% tripolyphosphate significantly improved the preference ratings of irradiated chicken rolls. No differences in the sensory characteristics were found between roll samples with 0.5% additions of TPP, PP, or a TPP and HMP combination. Shear press values were significantly affected by the addition of NaCl and TPP in both irradiated and nonirradiated samples.