原料肉状态及磷酸盐用量对乳化肠贮藏期间保水和质构-仪器信息网.PDF

2008,41(9):2769-2775 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2008.09.027 210095 Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage WANG Peng, XU Xing-lian, ZHOU Guang-hong (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095) Abstract: Objective This paper was designed to research the influence of phosphate on water-holding capacity (WHC) and texture of emulsion-type sausage prepared with pre-rigor meat, ageing meat or frozen meat. Method Pre-rigor pork, ageing pork and frozen pork were pre-blended with 5 levels of phosphate and made emulsion-type sausage. Yield, hardness and total expressible fluid were measured with texture profile analysis machine and pressiometer when emulsion-type sausage was produced. Hardness and purge loss were measured during 30 d storage.ResultAs emusion-type sausage made by pre-rigor meat, higher yield and relatively stable hardness could be found. Increase of phosphate level caused an alleviatable effects in increase of hardness when emulsion-type sausage made by pre-rigor meat, but an worse effects in increase of hardness when emulsion-type sausage made by ageing meat or frozen meat. Phosphate affects the distribution of purge loss of emulsion-type sausage. Significant decrease of purge loss could not be obtained by increasing phosphate level during storage.ConclusionPre-rigor meat improved water-holding capacity and texture of emulsion-type sausage. Problem of water-holding capacity and texture of emulsion-type sausage during storage could not be resolved by single use of phosphate at relatively higher level (3%) of NaC