College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Jinzhou, Liaoning 121013, PR China.
College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Jinzhou, Liaoning 121013, PR China.
Food Chem. 2016 Jun 1;200:308-14. doi: 10.1016/j.foodchem.2016.01.013. Epub 2016 Jan 6.
The objective was to elucidate the influence of NaCl and polyphosphates in the stage of protein swelling on the water-holding capacity (WHC) of meat batter. The meat batters were formulated with salt in different ways by adding established amounts of only NaCl, only polyphosphates, jointly adding NaCl and polyphosphates, and a control without any salt. An increase (p<0.05) in water retention was found when a combination of NaCl and polyphosphates was used. A high textural parameter was observed in the two treatments with NaCl, but not in the group with only polyphosphate. For the polyphosphate group, T22 was lower (p<0.05) than in the other three before heating; however, after heating, T21 and T22 were both significantly decreased, and a new component emerged, T23, which was significantly lower than the others. For the NaCl treatment, heated or not, T22 was always the highest. It was revealed that NaCl had affected the WHC by increasing the mobility and distribution of water, particularly with polyphosphate, but polyphosphate could not be an equal substitute for NaCl given its resulting lowest textural properties and poor microstructure. By presenting different hydration states in the protein swelling stage, the meat batter qualities were differentiated.
本研究旨在阐明盐（NaCl）和多聚磷酸盐在蛋白质溶胀阶段对肉糊保水性（WHC）的影响。通过向肉糊中分别添加既定用量的 NaCl、多聚磷酸盐、NaCl 和多聚磷酸盐混合物以及不含盐的对照样，以不同方式配制含不同盐分的肉糊。结果发现，当 NaCl 和多聚磷酸盐共同使用时，水的保留量增加（p<0.05）。在添加 NaCl 的两种处理中观察到较高的质构参数，但在仅添加多聚磷酸盐的组中没有。对于多聚磷酸盐组，在加热前 T22 显著低于其他三组（p<0.05）；然而，加热后 T21 和 T22 均显著降低，并且出现了一个新的组分 T23，显著低于其他组分。对于 NaCl 处理组，无论是否加热，T22 始终最高。结果表明，NaCl 通过增加水的流动性和分布来影响 WHC，尤其是与多聚磷酸盐共同作用时，但由于其较差的质构特性和微观结构，多聚磷酸盐不能作为 NaCl 的同等替代品。通过在蛋白质溶胀阶段呈现不同的水合状态，肉糊的品质得到了区分。
