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《Meat Industry》 2006-03
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Studies of effects on polyphosphates for pork meat ball qualities

Effects of sodium tripolyphosphate and sodium pyrophosphate on cooking losses, texture properties and fracture properties of pork meat ball were studied, and the results were as follow: sodium tripolyphosphate and sodium pyrophosphate all remarkably reduced the cooking losses of pork meat ball, and the effect of sodium tripolyphosphate is more effective than that of sodium pyrophosphate. Addition of 0.3% dosage of tripolyphosphate reduced the cooking loss up to 1.0% approximately. The hardness, fracturability, chewiness and fracture properties of pork meat ball were significantly modified with the addition of sodium tripolyphosphate or sodium pyrophosphate, and 0.3% dosage of sodium pyrophosphate remarkably improved fracture properties of meat ball but its chewiness was much lower than that of 0.2% dosage. Fracture strength of meat ball increased slowly with tripolyphosphate contents increasing, but the fracture displace increased at 0.1% dosage and leveled off after that point.
【CateGory Index】: TS251.51
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