Optimization of Combined Addition of Food Additives for Improved Emulsifying Properties of Pork Patties
TIAN Jinmei, ZHU Yingchun, MA Ling, LI Yuxin, CAO Zhixiang
1.Department of Animal Husbandry and Veterinary Medicine, Shanxi College of Animal Husbandry and Veterinary Medicine, Taiyuan 030024, China; 2.College of Food Science and Technology, Shanxi Agricultural University, Jinzhong 030801, China
Abstract：Carrageenan, soy protein isolate (SPI), xanthan gum and mixed phosphate were added to improve the emulsifying properties of meat patties. The individual and combined effect of these additives on water loss rate and fat loss rate of patties was investigated. The optimum combination was determined by orthogonal array design method. The results showed that each of the additives was able to improve the water-holding and oil-holding capacity of patties. Compared with single additives, their combined addition further enhanced the emulsifying properties of patties. The combination of 0.6% carrageenan, 4% soy protein isolate, 0.6% xanthan gum and 0.5% mixed phosphate was found to optimal to obtain a lower water loss rate and fat loss rate of 15.26% and 11.17%, respectively. The above results show that the additive combination can be used to improve the emulsifying properties of meat patties.
2019, Vol. 33 
