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| Effect of Phosphorus-Free Water-Retaining Agent Combinations on the Quality Change of Pasteurized Sausages Made from Pale, Soft and Exudative (PSE) Pork during Storage |
| ZHANG Li, LIU Guangjuan, XU Zequan, XING Shijun, ZHU Mingrui, SUN Jianing, WANG Zirong |
| College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China |
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Abstract This study aimed to evaluate the effect of phosphate-free water-retaining agent combinations on the quality of pasteurized sausages made from PSE pork. Three phosphorus-free water-retaining agents, L- arginine, sodium carbonate and sodium citrate, were evaluated. Pasteurized sausages were prepared from normal or PSE pork without the addition of waterretaining agents and served as controls. The pH value, moisture content, thiobarbituric acid reactive substances (TBARs) value, total number of colonies, texture characteristics and sensory score of the sausages were measured during storage. The results showed that as storage time prolonged, the pH value, moisture content, hardness, elasticity, cohesiveness, chewiness and sensory score all showed a downward trend while the TBARs value and cohesiveness of sausages from each group did not change significantly (P > 0.05). During the late stage of storage, the pH value (5.41), moisture content (49.15%), hardness (6 656.89 g), elasticity (0.78 mm) and chewiness (1 207.44 g) of the treatment group were significantly higher than those (5.24, 45.33%, 6 034.67 g, 0.69 mm and 1 004.41 g, respectively) of the PSE control group (P < 0.05), and on day 42 the total number of colonies (4.66 lg(CFU/g)) was significantly lower than that in the PSE control group (5.89 lg(CFU/g)), and similar to that in the normal control group. This study showed that phosphorus-free water-retention agent combinations could improve the quality of pasteurized sausages and increase the utilization of PSE pork.
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2020, Vol. 34 
