Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage

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.