Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage作者机构：Key Laboratory of Meat Processing and Quality Control Ministry of Education/Nanjing Agricultural University Nanjing 210095 P.R. China
出 版 物：《Agricultural Sciences in China》 (中国农业科学（英文版）)
年 卷 期：2009年第8卷第12期
页 面：1475-1481页
核心收录：
学科分类：0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0901[农学-作物学] 0902[农学-园艺学] 083203[工学-农产品加工及贮藏工程]
主 题：meat emulsion-type sausage water-holding capacity texture
摘 要：This paper was designed to verify the influence of phosphate on water-holding capacity （WHC） and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor pork, ageing pork and frozen pork were pre-blended with five levels of phosphate and made into emulsion-type sausage. The yield, hardness and total expressible fluid （TEF） were measured with texture profile analysis machine and pressiometer when emulsion-type sausage was produced. Meanwhile, hardness and purge loss （PL） were measured during 30 d storage. As emusion-type sausage made by pre-rigor meat, higher yield and relatively stable hardness could be found. It indicated that increasing of phosphate level caused an alleviatable effects in increasing of hardness when emulsion-type sausage made by pre-rigor meat, but opposite effects made by ageing meat or frozen meat. The distribution of PL of emulsion-type sausage was found to be affected by phosphate addition. Significant decrease of PL could not be obtained by increasing of phosphate level during storage. Pre-rigor meat improved WHC and texture of emulsion-type sausage. Problem of WHC and texture of emulsiontype sausage during storage could not be resolved by single use of phosphate at relatively higher level （3%） of NaCl.
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