Color, water-holding capacity, rheological and texture properties analysis were tested to evaluate the effect of salt treatments on pork meat emulsions. Meat batters were made into four different groups: NaCl, polyphosphates, NaCl and polyphosphates, and a control group. Compared with the control group, cooking loss in salt group decreased (p＜0.05), resilience and viscoelasticity increased (p＜0.05); the hardness, thickness, chewiness and elasticity had no significant difference with t salt and polyphosphates combination group (p＞0.05); the denatured initiation temperature of proteins in meat emulsions was reduced, and modulus of elasticity in polyphosphates group was lower at the end of gelation process. The cooking loss was significantly (p＜0.05) reduced, the overall viscoelasticity was better and section structure of gel profile was compact. It showed that salt and polyphosphates had synergistic effect on emulsions so that the viscoelasticity and gel retention and texture property were much better than use them separately.
SUN Di
,
DENG Ya-min
,
ZHENG Duo-duo
,
XU Shuai-qiang
,
SHAO Jun-hua
,
LIU Deng-yong
. Effect of salt treatments on rheological and gelation properties of pork meat emulsions[J]. Food and Fermentation Industries, 2018
, 44(9)
: 98
-104
.
DOI: 10.13995/j.cnki.11-1802/ts.016409
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