Effects Of High-Pressured Water On The Properties Of Pork Muscle Gels

Ocean drinking water (ODW) is a kind of natural high-pressured water (HPW) with the function of improving food taste and the physiological effect. Addition of water is an essential procedure in producing ground meat products in food industry. This study introduced ODW containing rich mineral ions and pressurized natural mineral water (PMW) to process low-salt, low-temperature meat products. The effects of HPWs (ODW and PMW), cooking temperature, and cooking time on the properties of pork muscle gels (PMG) were investgated in the range of 10%～50%, 75~C～90℃and 50～80 min, respectively, via single-factor experiment. The pH values, water-binding capacity, color and textural properties of PMG were evaluated. Synthesis effects of cooking conditions and ODW levels were investigated via orthogonal experiment.The results showed that (1) Comparison to the PMG with distilled water(DW), addition of 10%～50% HPWs had no marked effects on CL and color of PMG, except for the samples of 20% and 30% HPWs decreased color index b~*-value evidently. Addition of 10%～30% HPWs could improve hardness and chewiness of PMG significantly, and 10%～20% HPWs could increase springiness of PMG notably. However, cohesiveness of PMG with HPWs decreased to different extents. (2) For addition levels, 10% HPWs induced high yield, hardness, springiness, cohesiveness and chewiness of PMG. But, high addition levels resulted in lighteness L~*-value (≥20% PMW) and color index b~*-value (50%) increased evidently. (3) 75℃was conducive to enhance yield of product and cohesiveness of PMG. But high chewiness of PMG was obtained between 80℃and 85℃. (4) 50 min was conducive to increase yield of product and 70 min～80 min induced high chewiness of PMG. (5) The optimized technology of processing PMG with ODW was addition level 10%, cooking temperature 75℃, and cooking time 50 min.