Effect of pork rind and soy protein on polony sensory attributes

Mapanda, Crispen ; Hoffman, Louwrens C. ; Mellett, Francois D. ; Muller, Nina (2015-01)

CITATION: Mapanda, C., et al. 2015. Effect of pork rind and soy protein on polony sensory attributes. Journal of Food Processing and Technology, 6(2):1-8, doi:10.4172/2157-7110.1000417.

The original publication is available at http://www.omicsonline.org


This study determined whether commercially acceptable polony could be manufactured with varying quantities of chicken mechanically recovered meat (MRM), soy flour (S) and pork rind (R). The experimental design used was a two-factor, three-level factorial design, with various soy levels (0%, 4%, 8%) and pork rind (0%, 8%, 16%) resulting in nine treatments (R0S0, R0S4, R0S8, R8S0, R8S4, R8S8, R16S0, R16S4 and R16S8). Five treatment samples, R0S0, R0S4, R0S8, R8S0 and R8S4, which were indicated by the trained panel to have high market potential, were used to determine the degree of liking by consumers. Consumers liked the flavour and texture of treatments R0S0 and R0S4 which were strongly associated with pink colour, firmness and salty taste. Treatments R0S8, R8S0 and R8S4 were preferred less, mainly because they were associated with a perceptible soy flavour, pasty texture and white fat spots. The use of soy flour and pork rind is acceptable at <4% soy and <8% rind.

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/99713
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