Effects Of Phosphates On Texture Of Western-Style Cooked Ham

Phosphates are widely used as food quality booster in the world, they are used in many fields of food processing, especially used in meat products. It's a necessary food additive used in western-style cooked ham. The effects of phosphates on texture of western-style cooked ham were studied in this paper, so we can improve its'quality.The effects of content of hexametaphosphate pyrophosphate and trisodium phosphate on Water-binding Capacity and texture (Hardness, Springiness, Adhesiveness, Chewiness, Gumminess, Cohesiveness, Resilience)of western-style cooked ham were studied in this paper. The texture profile analysis detected by TA.XT2 produced by STABLE MICRO SYSTEMS(SMS)Company of England.The results show that: Water-binding Capacity and texture(Siveness preclusived) will be improved with the increasing of phosphates'content. Hexametaphosphate has faint effect on water-binding capacity, which can be nelected. The influence order of Water-binding Capacity and texture is: pyrophosphate>trisodium phosphate> hexametaphosphate. through correlation analysis of water-binding capacity and TPA instrumental measurement, sensory evaluation and TPA instrumental measurement, we found that both were correlated well. By mixture design, the mathematics model is built to optimize the proportion of these phosphates, the proportion of hexametaphosphate pyrophosphate and trisodium phosphate is 2:7:1. The western-style cooked ham filled with the compound phosphates has excellent Water-binding Capacity and texture characteristics.The study can provide consult to the meat product at texture improvement, and give some directions at phosphates'reasonable mixture used in meat products.