Abstract:

In order to meet the demand of water holding capacity (WHC) in meat product processing, the effects of phosphates on cooking loss, yield and sensory evaluation score were investigated, and the proportions of sodium hexametaphosphate, sodium polyphosphate and sodium pyrophosphate were optimized by response surface methodology (RSM) in the present study. The results showed that the optimum proportions of compound phosphates (sodium hexametaphosphate:sodium polyphosphate:sodium pyrophosphate ) are 20:28:13 for the minimum cooking loss and 10:30:19 for the maximum yield of sausage, respectively. Moreover, when the proportion of sodium tripolyphosphate and sodium pyrophosphate is 1:1, the sausage of sensory evaluation is the best. When the proportion of sodium hexametaphosphate, sodium polyphosphate and sodium pyrophosphate is 10:30:11, the yield of sausage is the maximum and the sensory evaluation is the best. When the proportion of sodium hexametaphosphate, sodium polyphosphate and sodium pyrophosphate is 10:30:17, not only the cooking loss is the minimum but both of yield and sensory evaluation are the highest.

Key words: response surface methodology (RSM), compound phosphates, water holding capacity of meat products, optimum proportion