关键词: 复合磷酸盐, 保水性, 鸭胸肉, 响应面

Abstract:

The effects of individual and combined addition of sodium pyrophosphate, sodium tripolyphosphate and calgon
at different levels on the water-holding capacity (WHC) of duck breast meat were investigated. Under identical experimental
conditions, individual addition of sodium pyrophosphate and sodium tripolyphosphate to duck breast meat had an extremely
significant effect on the WHC (P ＜ 0.001); in contrast, the effect of calgon was very significant (P ＜ 0.01). Furthermore,
statistical analyses using response surface methodology indicated that the interaction effect between sodium pyrophosphate
and sodium tripolyphosphate was very significant (P ＜ 0.01), and the interaction effect between sodium tripolyphosphate
and calgon was significant (P ＜ 0.01), whereas no statistical significance was observed for the interaction effect between
sodium pyrophosphate. It was demonstrated that sodium pyrophosphate, sodium tripolyphosphate and calgon were 0.25%,
0.29% and 0.13%, by mass proved optimal, providing a WHC of 32.28% for duck breast meat.

Key words: composite phosphate, water-holding capacity (WHC), duck breast meat, response surface analysis