Capita R, Alonso-Calleja C, Sierra M, Moreno B, Del Camino García-Fernández M
Department of Food Hygiene and Technology, C1/La Serna, No.56, University of León, 24007-, León, Spain.
Meat Sci. 2000 Aug;55(4):471-4. doi: 10.1016/s0309-1740(00)00002-4.
The effect of trisodium phosphate (TSP) solutions treatments on the sensory evaluation of poultry meat has been explored since TSP was recently approved by USDA for its usage in poultry processing to eliminate Salmonella contamination. In the present study, fresh chicken thighs were dipped in water (control sample) and in 8, 10 and 12% TSP solutions (treated samples) for 15 min. Raw samples' color, smell and overall acceptability and cooked thighs' color, smell, flavor, texture and overall acceptability were evaluated by consumer panelists. The evaluation of raw pieces after treatment or after 7 days storage at 2°C revealed that, with the exception of 12% TSP solutions treatment, sensory quality was not adversely affected by TSP. The color, smell and overall acceptability hedonic scores for the boiled thigh meat were not different between the treated samples and the control ones. Only the color, flavor and overall acceptability of thighs dipped in 12% TSP were rated significantly lower than the control sample. These results suggested that TSP solutions have good potential as dips to sanitize chickens carcasses.
由于磷酸三钠（TSP）最近被美国农业部批准用于家禽加工以消除沙门氏菌污染，因此已经探讨了磷酸三钠（TSP）溶液处理对禽肉感官评价的影响。在本研究中，将新鲜鸡腿浸入水中（对照样品）以及8%、10%和12%的TSP溶液（处理样品）中15分钟。消费者小组成员对生样品的颜色、气味和总体可接受性以及煮熟鸡腿的颜色、气味、风味、质地和总体可接受性进行了评价。对处理后或在2°C下储存7天后的生肉块进行的评价表明，除了12%的TSP溶液处理外，TSP对感官质量没有不利影响。处理样品和对照样品之间，煮熟大腿肉的颜色、气味和总体可接受性享乐评分没有差异。只有浸入12%TSP中的大腿的颜色、风味和总体可接受性评分明显低于对照样品。这些结果表明，TSP溶液作为用于清洁鸡胴体的浸渍液具有良好的潜力。
