Abstract:

This research aimed to evaluate the addition of non-phosphate water-retaining agents to the marinade of pork
tenderloin for the purpose of decreasing the thawing loss of frozen prepared pork, improving the water-holding capacity
and reducing the use of phosphate in the meat product. The effects of three non-phosphate water-retaining agents, trehalose,
sorbitol and sodium citrate, as well as their interactions on the rate of weight gain in thawed prepared pork tenderloin were
investigated by the combined use of single-factor method and response surface methodology with Box-Behnken design. The
rate of weight gain in thawed prepared pork was 7.78% when 1.8% trehalose, 3.3% sorbitol and 0.5% sodium citrate were
added in combination.

Key words: non-phosphate water-retaining agent, prepared pork, frozen, weight gain rate