Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage |
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| Authors: | WANG Peng XU Xing-lian ZHOU Guang-hong |
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| Institution: | Key Laboratory of Meat Processing and Quality Control,Ministry of EducationlNanjing Agricultural University,Nanjing 210095,P.R.China |
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| Abstract: | This paper was designed to verify 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. 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 emulsion-type sausage during storage could not be resolved by single use of phosphate at relatively higher level (3%) of NaCl. |
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| Keywords: | meat emulsion-type sausage water-holding capacity texture |
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