Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free Frankfurters
In order to reduce the phosphates in emulsified meat products, the development of efficient phosphate-free water retention agent has attached great importance in meat processing industry. In this study, on the basis of 0.2% (w/w) sodium hydrogen carbonate, sodium citrate was added at 0.1%, 0.15%, 0....
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080228 |
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| author | Honglei ZHAO Ying XIN Meiyue LIU Jingyao CHANG Baohua KONG Qian LIU |
| author_facet | Honglei ZHAO Ying XIN Meiyue LIU Jingyao CHANG Baohua KONG Qian LIU |
| author_sort | Honglei ZHAO |
| collection | DOAJ |
| description | In order to reduce the phosphates in emulsified meat products, the development of efficient phosphate-free water retention agent has attached great importance in meat processing industry. In this study, on the basis of 0.2% (w/w) sodium hydrogen carbonate, sodium citrate was added at 0.1%, 0.15%, 0.2%, 0.25% and 0.3% (w/w) to combine with sodium hydrogen carbonate. This phosphate-free water retention agent was used to replace all phosphate in the production of emulsified meat products (taking frankfurters as an example). The results showed that the cooking loss, the released water and the released fat decreased significantly (P<0.05) with the increasing of sodium citrate addition. Moreover, the pH, lightness, redness, and chewiness of the products increased significantly (P<0.05) with the increasing of sodium citrate addition. And the results of hierarchical cluster analysis showed that sodium citrate combined with sodium hydrogen carbonate were available to replace all phosphates in frankfurters, in which adding 0.2% (w/w) sodium hydrogen carbonate combined with 0.15% (w/w) sodium citrate was the best. Based on previous studies, this paper mainly discussed a phosphate-free water retention agent in sodium citrate combined with sodium hydrogen carbonate for emulsified meat products, which would provide some potential options available to process emulsified meat products with reduced or removed phosphates. |
| first_indexed | 2024-04-13T09:18:22Z |
| format | Article |
| id | doaj.art-f28032ab38954538aff2b86ea80168f6 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:18:22Z |
| publishDate | 2022-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-f28032ab38954538aff2b86ea80168f62022-12-22T02:52:41ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-05-0143109410310.13386/j.issn1002-0306.20210802282021080228-10Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free FrankfurtersHonglei ZHAO0Ying XIN1Meiyue LIU2Jingyao CHANG3Baohua KONG4Qian LIU5College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaIn order to reduce the phosphates in emulsified meat products, the development of efficient phosphate-free water retention agent has attached great importance in meat processing industry. In this study, on the basis of 0.2% (w/w) sodium hydrogen carbonate, sodium citrate was added at 0.1%, 0.15%, 0.2%, 0.25% and 0.3% (w/w) to combine with sodium hydrogen carbonate. This phosphate-free water retention agent was used to replace all phosphate in the production of emulsified meat products (taking frankfurters as an example). The results showed that the cooking loss, the released water and the released fat decreased significantly (P<0.05) with the increasing of sodium citrate addition. Moreover, the pH, lightness, redness, and chewiness of the products increased significantly (P<0.05) with the increasing of sodium citrate addition. And the results of hierarchical cluster analysis showed that sodium citrate combined with sodium hydrogen carbonate were available to replace all phosphates in frankfurters, in which adding 0.2% (w/w) sodium hydrogen carbonate combined with 0.15% (w/w) sodium citrate was the best. Based on previous studies, this paper mainly discussed a phosphate-free water retention agent in sodium citrate combined with sodium hydrogen carbonate for emulsified meat products, which would provide some potential options available to process emulsified meat products with reduced or removed phosphates.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080228sodium citratesodium hydrogen carbonatephosphate-free water retention agentfrankfurtersquality aspect |
| spellingShingle | Honglei ZHAO Ying XIN Meiyue LIU Jingyao CHANG Baohua KONG Qian LIU Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free Frankfurters Shipin gongye ke-ji sodium citrate sodium hydrogen carbonate phosphate-free water retention agent frankfurters quality aspect |
| title | Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free Frankfurters |
| title_full | Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free Frankfurters |
| title_fullStr | Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free Frankfurters |
| title_full_unstemmed | Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free Frankfurters |
| title_short | Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free Frankfurters |
| title_sort | effect of sodium citrate combined with sodium hydrogen carbonate on the quality of phosphate free frankfurters |
| topic | sodium citrate sodium hydrogen carbonate phosphate-free water retention agent frankfurters quality aspect |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080228 |
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