三聚磷酸钠对 PSE 猪肉质量和消化特性的影响。

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-07-19 DOI:10.1016/j.foodchem.2024.140558

Shanshan Li, Xinrui Mao, Xinyue Diao, Kun Yang, Kai Shan, Chunbao Li

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引用次数: 0

摘要

本研究旨在探讨三聚磷酸钠（STPP）对 PSE 猪肉质量和消化特性的影响。结果表明，随着 STPP 浓度的增加，PSE 猪肉的烹饪损耗从 29.11% 明显降低到 25.67%（P＜0.05）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effects of sodium tripolyphosphate on the quality and digestion properties of PSE pork

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Effects of sodium tripolyphosphate on the quality and digestion properties of PSE pork

This study aimed to examine the impact of sodium tripolyphosphate (STPP) on the quality and digestive characteristics of PSE pork. The results showed a notable decrease in cooking loss of PSE pork from 29.11% to 25.67% with increasing STPP concentration (P < 0.05). Additionally, the gastric digestibility of PSE pork decreased significantly from 52.01% to 45.81% (P < 0.05). The particle size of digesta decreased significantly after gastrointestinal digestion (P < 0.05). These changes were primarily due to the enhanced cross-linking of proteins through ionic interactions, hydrogen bonds and hydrophobic interactions, and resulted in the embedding of hydrophobic groups and endogenous fluorophores. Furthermore, denser network was formed. These findings give a new insight into considering the impact of STPP on meat nutrition when used to enhance texture and water holding capacity.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.