无磷保水剂对冷冻调理猪肉的影响

Influence of Non-Phosphate Additive on Water-Holding Capacity of Frozen Prepared Pork

为降低冷冻调理肉制品解冻损失,提高肉制品的保水性,减少肉制品加工中磷的使用量,研究复合无磷保水剂对冷冻调理猪肉的影响。在单因素试验基础上,选择海藻糖、山梨糖醇、柠檬酸钠添加量为自变量,以冷冻调理猪里脊肉解冻后的总质量增加率为响应值,采用Box-Behnken试验设计和响应面分析法,研究各自变量及其交互作用对调理冷冻猪里脊肉保水性的影响。获得冷冻调理猪里脊肉用复合无磷保水剂优化配方为:1.8%海藻糖、3.3%山梨糖醇、0.5%柠檬酸钠,运用该保水剂配方,冷冻调理猪里脊肉解冻后的质量增加率达7.78%。

This research aimed to evaluate the addition of non-phosphate water-retaining agents to the marinade of pork tenderloin for the purpose of decreasing the thawing loss of frozen prepared pork,improving the water-holding capacity and reducing the use of phosphate in the meat product.The effects of three non-phosphate water-retaining agents,trehalose,sorbitol and sodium citrate,as well as their interactions on the rate of weight gain in thawed prepared pork tenderloin were investigated by the combined use of single-factor method and response surface methodology with Box-Behnken design.The rate of weight gain in thawed prepared pork was 7.78%when 1.8%trehalose,3.3%sorbitol and 0.5%sodium citrate were added in combination.