不同磷酸盐对猪肌肉嫩度及保水性的影响

以猪背最长肌为原料，选择不同浓度多聚磷酸盐、六偏磷酸盐和焦磷酸盐对样品进行盐水注射和滚揉处理，采用正交试验设计，测定肌肉嫩度、滴水损失率、离心损失率、蒸煮损失率，研究磷酸盐对肌肉嫩度及保水特性的影响。结果表明：不同磷酸盐对肌肉嫩度及保水性的不同指标影响不同，其中多聚磷酸钠对肌肉嫩度有显著影响(P ＜ 0.05)。当焦磷酸钠:多聚磷酸钠:六偏磷酸钠为0.3%:0.3%:0.2% 时，其嫩化效果最明显。多聚磷酸盐对滴水损失率、蒸煮损失率有影响显著(P ＜ 0.05)。依据蒸煮损失率确定的磷酸盐最佳组合为0.2% 焦磷酸钠-0.3%多聚磷酸钠-0.2% 六偏磷酸钠。

Effect of Polyphosphates on Tenderness and Water-holding Capacity of Pork Muscles

Porcine longissimus muscles were used as materials to conduct treatments with polyphosphate, hexametaphosphate and pyrophosphate at various concentrations. Effects of the phosphates on tenderness and water-holding capacity (Honikel's drip loss method and centrifugation loss and cooking loss) of pork muscles were investigated using orthogonal array design. Results indicated polyphosphate had a significant (P < 0.05) effect on tenderness of pork muscles. The best tenderness of pork muscles was obtained through a combined treatment using the three phosphates with respective concentrations of 0.3%, 0.3% and 0.2%. According to cooking loss, the optimal combination consisted of 0.2% pyrophosphate, 0.3% polyphosphate and 0.2% hexametaphosphate.