May, 2014
IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat
ANIMAL SCIENCE JOURNAL
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- ,
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- Volume
- 85
- Number
- 5
- First page
- 595
- Last page
- 601
- Language
- English
- Publishing type
- Research paper (scientific journal)
- DOI
- 10.1111/asj.12170
- Publisher
- WILEY-BLACKWELL
Water-holding capacity (WHC) of heat-induced pork gels was examined. The heat-induced gels were obtained from meat homogenates prepared by adding nine volumes of 0.3-0.5mol/L NaCl solutions containing 9-36mmol/L disodium inosine-5-monophosphate (IMP) or 9mmol/L tetrapotassium pyrophosphate (KPP) to minced pork. IMP at 36mmol/L enhanced the WHC to the same level as attained by KPP. Physical and sensory properties of heat-induced gels were also examined. The heat-induced gels were prepared from porcine meat homogenates containing 0.3mol/L NaCl and 9-36mmol/L IMP or 9mmol/L KPP. IMP at 36mmol/L enhanced the values of hardness, cohesiveness, gumminess and springiness, measured with a Tensipresser, and several organoleptic scores to the same level as the score attained by KPP. Thus, it is concluded that IMP is expected to be a practical substitute for pyrophosphates to improve the quality of sausages.
- Link information
- ID information
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- DOI : 10.1111/asj.12170
- ISSN : 1344-3941
- eISSN : 1740-0929
- Web of Science ID : WOS:000334339500015