FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 62-66.doi: 10.7506/spkx1002-6630-201307014

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Effect of Sodium Tripolyphosphate on Properties of Beef Muscle

DUAN Chang-sheng,ZHAO Shuang-juan,HUANG Wen,WANG Yi*   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Received:2012-03-09 Revised:2013-03-06 Online:2013-04-15 Published:2013-03-20
  • Contact: Wang Yi E-mail:lyduandi@live.cn

Abstract: The effects of soaking in different concentrations of sodium tripolyphosphate solutions and cold storage time on the properties of duck muscle such as color, water-holding capacity (WHC) and TPA parameters were investigated. The results showed that the WHC and TPA parameters of duck muscle were increased by soaking in 3 g/100 mL sodium tripolyphosphate solution. Meanwhile, the total phosphorus residue did not exceed the limit and good eating quality was obtained.

Key words: sodium tripolyphosphate, duck muscle, color, water-holding capacity (WHC), TPA parameters

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