Effect Of Water Retention Agent On Quality Of PSE Pork And PSE Pork-based Chilled Sausage

This test takes PSE(pale,soft,exudative)pork as the research object,and determines the best formula for reducing water loss in PSE meat through single factor test and orthogonal test,and explores the effect of water retaining agent on the quality of PSE pork during cold storage.At the same time,PSE pork treated with compound phosphorus-free water-retaining agent was selected for processing low-temperature sausages.Carrageenan,transglutaminase(TG enzyme),and soybean protein isolate were used as quality improvers to study the texture of PSE pork low-temperature sausages.And sensory quality,and the optimal amount of PSE pork low-temperature sausage was determined by response surface test.Finally,the cold storage sausage was tested at 4?.The main conclusions are as follows:(1)Effect of compound phosphate water-retaining agent and phosphorus-free water-retaining agent on water retention of PSE porkUsing cooking loss,centrifugal loss,and drip loss as reference indicators,single-factor tests and orthogonal tests were performed,and the results were as follows:The optimal amount of complex phosphate was 0.20%sodium pyrophosphate,0.15%sodium tripolyphosphate,and hexametaphosphate Under this treatment,the cooking loss of PSE pork was 12.22%,the centrifugal loss was 15.49%,and the drip loss was 2.32%.The optimum amount of phosphorus-free water-retaining agent is 0.40%of L-arginine,0.60%of sodium carbonate,and 0.60%of sodium citrate.Under this treatment,the cooking loss of PSE pork is 13.5%,the centrifugal loss is 17.32%,and the drip loss It was 2.46%.(2)Effect of water-retaining agent on the quality of PSE pork during cold storageThe effects of the water-retaining agent on the quality of PSE pork when refrigerated for 1 d,3 d,5 d,7 d,and 9 d were investigated.The results showed that the PSE pork had higher sarcoplasmic solubility than the control group after treatment with the compound water-retaining agent,and this treatment significantly reduced the rate of increase in pH,cooking loss,and shearing force of the PSE pork during storage.Improved tenderness and color of PSE pork,significantly increased moisture content,maintained good elasticity,microstructure is more fine and uniform,the total number of colonies was suppressed and has a fresh-keeping effect on PSE pork The compound phosphorus-free water-retaining agent improves the tenderness of PSE pork more significantly,and its microstructure is more complete,firm and uniform.(3)Optimization of PSE pork low temperature sausage recipe by response surface methodologyBased on the single factor test,the effects of carrageenan,TG enzyme,and soy protein isolate addition on the sensory score and texture of PSE pork low-temperature sausage were investigated using response surface experiments.The results showed that the best formula of PSE pork low-temperature sausage was 0.50%of carrageenan,0.60%of TG enzyme,and 3.00%of soy protein isolate.The low-temperature sausage produced with this formula had the highest sensory quality score,which has,has strong pork flavor and good taste and elasticity.(4)Study on the quality change of PSE pork low temperature sausage during storagePSE pork low-temperature sausages,PSE pork sausages treated with a compound phosphorus-free water-retaining agent,and normal pork sausages were selected for storage tests.The results showed that compared with PSE pork sausages,the pH,moisture content,hardness,elasticity and chewiness of PSE pork sausages treated with the compound phosphorus-free water-retaining agent during storage increased,and the total number of colonies was suppressed,while the TBA value and cohesiveness were not significantly changed.Various indexes of PSE pork sausage treated with compound phosphorus-free water-retaining agent are similar with the normal pork sausage group.It is believed that PSE pork treated with compound phosphorus-free water-retaining agent can replace normal pork to produce low-temperature sausages.