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| Effect of Secondary Sterilization Time on the Water-Holding Capacity of Minced Pork |
| DENG Ya-min;WU Mei-ling;SHAO Jun-hua;LIU Deng-yong;SONG Li |
| Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, Bohai University, Jinzhou 121013, China |
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Abstract The effect of secondary sterilization time (0, 5, 10, 15, 20 and 25 min at 85℃) on the water-holding capacity of pork meat batters was investigated by measuring the cooking loss, texture properties and spin-spin relaxation time. The minced pork was kept in a thermostatically controlled water bath maintained at 75℃ for 20 min and then at 85℃for different lengths of time. Results indicated that the secondary heating led to a significant increase in cooking loss (P<0.05), a significant reduction in texture properties when the heating time exceeded 15 min and in the relative amount of immobilized water (P<0.05), and a significant increase in the relative amount of free water (P<0.05). Therefore we concluded that secondary sterilization time can affect the water and oil holding capacities of minced meat products, thus influencing their texture properties.
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2014, Vol. 28 
