Effect of Addition of Different Levels of Sodium Chloride or Sodium Tripolyphosphate on the Quality of Cooked Ham
TAO Shuo, MA Renchao, GUO Xiuxia, LIN Xinping, JI Chaofan, LIANG Huipeng, LI Shengjie
1.School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; 2.Liaoning Provincial Collaborative Innovation Center for Marine Food Deep Processing, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian 116034, China
Abstract：This paper aims to study the effect of addition of different levels of sodium chloride or sodium tripolyphosphate on the quality of cooked ham. Results showed that the cooking loss and water loss during post-packaging pasteurization of cooked ham increased with decreasing addition levels of sodium chloride, and the hardness, chewiness, springiness, cohesiveness and resilience were significantly impaired (P < 0.01) when the addition level of sodium chloride was lower than 1.25%. Our results also showed that addition of sodium tripolyphosphate at 0.20%–0.50% was beneficial for the water holding capacity, and to obtain better hardness and chewiness, the addition level of sodium tripolyphosphate needed to be above 0.35%.
陶 硕，马仁超，郭秀霞，林心萍，纪超凡，梁会朋，李胜杰. 氯化钠和三聚磷酸钠添加量对蒸煮火腿品质的影响[J]. 肉类研究, 2019, 33(12): 18-24.
TAO Shuo, MA Renchao, GUO Xiuxia, LIN Xinping, JI Chaofan, LIANG Huipeng, LI Shengjie. Effect of Addition of Different Levels of Sodium Chloride or Sodium Tripolyphosphate on the Quality of Cooked Ham. Meat Research, 2019, 33(12): 18-24.
2019, Vol. 33 
