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KMID : 1024620020220020130
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Food Science of Animal Resources
2002 Volume.22 No. 2 p.130 ~ p.136
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Effects of Adding Polyphosphate on the Water Holding Capacity and Palatability of Boiled Pork Loin
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Moon Yoon-Hee
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Abstract
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Four kinds of polyphosphate solution(0. 1.5, 3.0 and 4.5%) were injected by 10% into pork loin such that polyphosphate could be added by 0% (water, control), 0.15%, 0.30% and 0.45%, respectively. Then, the effect of adding polyphosphate to pork loin was investigated after it was refrigerated at 4 for 2 days and boiled until its internal temperature became 75 and 80. The pork loin that was boiled with polyphosphate added showed better water holding capacity, texture, and sensory juiciness than control group, but it produced lower pork flavor and strong abnormal flavor. As the internal temperature became higher, the pork loin showed higher cooking loss, worse tenderness and juiciness, and better pork flavor. This study demonstrates that the water holding capacity and palatability of boiled pork loin can be improved by the addition of about 0.15-0.30 g of polyphosphate per 100 g of meat.
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KEYWORD
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boiled pork, water holding capacity, palatability, polyphosphate
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