Effect of Sorbic Alcohol on the Quality of Prepared Minced Meat Products
ZHU Sheng-gang；ZHONG Yu-hu；HUAN Yan-jun
1. Fengcheng Bureau of Quality and Technical Supervision, Fengcheng 331100, China??
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Abstract：The effect of sorbic alcohol as a phosphate-free water-holding agent on the quality of prepared mined meat products (pork meatballs) was investigated. Pork meatballs with added sorbic alcohol at 0%, 1%, 5%, 8%or 10%were analyzed for water-holding capacity, texture parameters and sensory quality. Adding sorbic alcohol resulted in a significant reduction in drip loss and a significant increase in productivity (P<0.05). Moreover, hardness was significant improved (P<0.05), but other texture parameters did not vary significantly. The highest comprehensive sensory score was obtained for pork meatballs when 5%sorbic alcohol was added.
2012, Vol. 26 
