复合无磷保水剂的配方优化及对PSE猪肉贮藏品质的影响

为了改善PSE猪肉的加工特性,明确L-精氨酸、碳酸钠、柠檬酸钠对PSE猪肉保水性的影响,本研究在单因素试验基础上,以蒸煮损失、离心损失、滴水损失为指标,通过L₉(3⁴)正交试验,确定最适添加量,并分析测定了在最适复合无磷保水剂配方下PSE猪肉贮藏过程中的品质变化。结果表明,L-精氨酸为0.40%、碳酸钠为0.60%、柠檬酸钠为0.60%的复合无磷保水剂处理,能显著提高PSE猪肉的保水性,并能有效改善PSE猪肉的贮藏品质。本研究结果为提高冷藏期PSE猪肉的保水性提供了一种新思路,同时为无磷保水剂提高PSE猪肉的利用价值提供了一定的理论支持。

Formula Optimization of Compound Non-Phosphorus Water-Retention Agent and Its Effects on Storage Quality of PSE Pork

In order to improve the processing characteristics of PSE pork, its necessary to clarify the effects of L-arginine, sodium carbonate and sodium citrate on the water retention of PSE pork. In this study, based on the single factor reagent test, cooking loss, centrifugal loss, and drip loss as indicators, and the L₉(3⁴) orthogonal test were used to determine the optimal amount of addition. Then, the quality variation of the PSE pork storage process under this condition was analyzed and measured. The results revealed that the processing of compound non-phosphorus water-retaining agents with 0.40% L-arginine, 0.60% sodium carbonate, and 0.60% sodium citrate could significantly improve the water retention of PSE pork ,and effectively improve the storage quality. The results give a new idea for improving the water retention of PSE pork in cold storage, and provide some theoretical support for the statement that non-phosphorus water retention agent to improve the use-value of PSE pork.