Effects Of Rigor-State And Pre-Blending On Water Holding Capacity And Texture Of Emusion-Type Sausage

Emulsion-type sausages were prepared with pre-rigor pork that was hot-deboned within 1h and preblended subsequently. Influences from pre-rigor pre-blending on functional property of myofirillar protein were researched. This basic research contributes to practical application of pre-rigor pre-blending. Effects of adding various levels of water and phosphates during pre-blending were investigated. Feasibility about application of freezing of pre-rigor pre-blending meat was discussed.1. Influences from pre-rigor pre-blending on functional property of myofirillar protein were researched. With the CK, also 1.5% NaCl level, pH, salt-souble protein, myosin heavy chain, emusifying capacity and emusifying stability of pre-rigor meat were significantly higher than post-rigor meat(p<0.05). 0.3% phosphates level significantly increase pH, salt-souble protein, myosin heavy chain, emusifying capacity emusifying and stability of post-rigor meat under the 1.5% NaCl (p<0.05) ,but did not influent pre-rigor meat significantly (p>0.05) .2. Effects of adding various levels of water and freezing on pH, SSP(salt-soluble proteins), total microbial number of preblending groud pork, water holding capacity and texture property of emusion-type sausage were investigated. Freezing of preblending groud pork and 0% prebending water content reduced Hardness and chewiness at o day, and an rapidly increase during storage period. 25% prebending water result highest process yield, lowest Total expressible fluid and purge loss and increasing of Hardness during storage (p<0.05). Lack of effects for Freezing of preblending groud pork and prebending water content on total microbial number of preblending groud pork was found.3. Effects of meat resource, phosphates and storage on water holding capacity and texture property of emusion-type sausage were studied. The results showed that process yield slightly increased when phosphate level more than 0.4% and was highest when pre-rigor emusion-type sausage was made by pre-blending meat. The sausage containing 0.4% phosphate had smallest Total expressible fluid. It was essentioanal of 0.2% phosphate to maintain lower Total expressible fluid for ageing meat and freezing meat, but was 0.1% for pre-rigor meat, purge loss of emusion -type sausage made by pre-rigor pre-bleding meat was sighnificantly lower comparing with ageing meat and freezing meat (p<0.05) . phosphates influent the distribution of purge loss of emusion -type sausage. Significant decrease of purge loss can not be obtained by increase of phosphate level at storage (p>0.05) . As emusion-type sausage made by pre-rigor pre-blending meat, relatively stable Hardness, Springiness and Resilience will be found. Increasing of phosphate level caused an alleviatable effects in increasing of Hardness and chewiness and decrease of Adhesiveness when emusion-type sausage made by pre-rigor pre-bleding meat, but an worse effects in increasing of Hardness and no significant effects was found on Springiness(p>0.05).