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| Effects of Non-Phosphate Sodium Salts to the Quality of Frozen Prepared Steaks |
| LI Xuerui1,2, LI Cong2,3, XU Baocai2,3,4,* |
| 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2.State Key Laboratory of Meat Processing and Quality Contorl, Nanjing 211806, China; 3. Jiangsu Yurun Meat Industry Co. Ltd., Nanjing 211806, China; 4.Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, China |
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Abstract In order to improve the water-holding capacity and tenderness of beef, reduce the use of phosphates and decrease
the phosphorus content of frozen prepared steaks, experiments were carried out to investigate the use of non-phosphate
sodium salts in steaks in replacement of phosphates in steaks. One-factor-at-a-time method and orthogonal array design
were employed to analyze the individual and combined effects of sodium chloride, sodium carbonate, sodium bicarbonate
and sodium citrate on quality characteristics of steaks such as cooking loss, shear force and color. Results indicated that
all the four sodium salts significantly improved the water-holding capacity and shear force of steaks, and their optimum
combination was 2.5% sodium chloride, 0.5% sodium citrate, 0.4% sodium bicarbonate and 0.6% sodium carbonate.
Compared to the control group, water-holding capacity was improved by 15.14%, but shear force was not changed.
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