Effects of compound phosphates on texture of pork meatball
Phosphates are widely used as food additive in the world. They are used in many field of food processing and can improve the food quality. They play an irreplaceable role in increasing and improving food quality. Particularly in meat industry,they can improve the quality of meat significantly. In this experiment,pork was taken as raw material. The effects of the additional amount of compound phosphate on texture properties of pork meatball were studied. Based on single factor experiment to determine the level of factors,the meatball texture properties and physical characteristic analysis were taken as evaluation indicators to measure TPA of pork meatball. The optimum additional amount of starch,carrageenan and soybean isolated protein was defined by experiment. Through single factor and orthogonal experiment,the additional amount of three kinds of phosphate was defined. The result showed that the additional amount of starch,carrageenan and soybean isolated protein was 6%,0. 4% and 4%,respectively. When the total additional amount of three kinds of phosphate was 0. 3%( STP: SAP: HMP = 1: 1: 0. 75),it can significantly improve the texture features of meatball.