The Study On The Non-phosphorous Water Holding Agent And Binder For Sheep Meat

The paper was aimed at studying non- phosphorous water holding agent (NPWHA) and two kinds of New- binders for sheep meat. In the experiment of NPWHA, the effect of soy protein isolate (SPI), Maltodextrin (MD), NaCl andκ-Carrageenan (KC) on water holding capacity(WHC) and shear stress were investigated to determine an optimal formula of the NPWHA by orthogonal layout and the optium parameters of reaction. In the experiment of the binder, asisted by orthgonal layout, meat samples blended with the calcium alginate (CAALG) binder, a mixture of calcium alginate gel(a certain proportion of Sodium alginate , CaCO3 and Glucono– delta– lactone), Xanthan, KC, NaCl, and Sodium casinate and a mixture of Transglutaminase (TG), Xanthan, KC, NaCl, and Sodium casinate were assayed as treated groups respectively. A commercial binder consised of TG and SPI was selected as a control group .Then binding capacities of both precooked and postcooked , thawing loss and textures as well as pH of bound meat samples were measured to determine optimal formulas of the calcium alginate (CAALG) binder and new TG binder.The results of experiment of NPWHA have showed that the optimal formula of NPWHAwas of SPI 20g.Kg^-1,MD20g.Kg^-1,NaCl18g.Kg^-1,KC3g.Kg^-1,Sodium erythorbate 0.6g.Kg^-1.The WHC and cooking yield of meat samples injected with NPWHA were significantly higher than that of control group which injected with phosphate(P<0.05).The optimal conditions for NPWHA to be applied were with pH 8.0 and reacting time for 1h at 20℃After stored at ^-18℃, the WHC and cooking yield of meat injected NPWHA group also behaved significantly higher than control group. The NPWHA made those figures redusing more steadly.In the experiment of binder, results showed that the optimal formula of the CAALG binderwasofSodiumalginate10g.Kg^-1(w/wfmeat),CaCO370g.Kg^-1(w/wofsodiumalginate),Glucono-delta-lactone 50g.Kg^-1,Xanthan 1g.Kg^-1,KC 1g.Kg^-1,NaCl 5g.Kg^-1,and Sodium asinat 2 g.Kg^-1, with applying reacting time lasting for 5h at 5℃and under pressure of 3×10⁵Pa. Optimal formula of the New TG binder was of TG 0.4g.Kg^-1, SPI 8 g.Kg^-1, Xan than 1 g.Kg^-1, KC 0.5 g.Kg^-1,NaCl 10 g.Kg^-1(all percentages w/w of meat weight). Optimal applying conditions for New TG binder were of reacting time lasting for 5h at 5℃,and under the pressure of 3×10⁵ Pa. By comparison of samples bound by three kinds of binders , the thowing loss of restructured meat group bound by CAALG was significantly higher than that of the matched group bound by comercial TG and group treated by New TG binder(P<0.05).Furthermore, the yield of restructured meat bound by CAALG was significantly lower than that bound by comercial TG and by New TG binder (P<0.05).But the binding capacity of precooked and postcooked meat group bound by CAALG and New TG binders were significantly higher than that of matched(comercial TG)group. (P<0.05).