含磷酸盐的香辛料液对猪肉品质的影响

Effects of Enhancement Solution Containing Triplephosphate and Spice on the Quality of Pork

本文研究了含磷酸盐的香辛料液对猪肉嫩度和感官品质的影响。将肉样分成4个组,分别注射含不同浓度磷酸盐(0.0%,0.2%,0.3%,0.4%)的香辛料液。肉样注射后在4℃冷藏72h,测定嫩度,pH值,成品率和感官指标,结果表明:试验组的嫩度、成品率和风味明显高于对照组(P<0.05),且磷酸盐浓度越高,效果越明显,但各组间猪肉颜色没有呈现出明显差异。研究表明将磷酸盐溶解于香辛料液中注入猪肉可以改善肉的品质。

The objective of this study was to evaluate the effects of injection triplephosphate at post mortem on quality of pork. The pork was randomly divided into four groups and injected solution with different concentration of sodium tripolyphosphate （0, 0.2% 0.3%, 0.4%）. After refrigerated at 4℃ for 72h,the tenderness, pH value, cooking yield and sensory evaluation were measured. The result indicates that the control treatment has lower cooking yield, worse flavor and is tougher than the other treatments. The cooking yield, flavor and tenderness improved when the concentration of the phosphate increased, but no differences in color was observed among all the groups. The results suggest that injection of the solution containing phosphate into muscle can improve the quality of pork.