Study On The Preparation And Application Of Meat Product Texture-improver Based On Sodium Alginate

Sodium alginate is a kind of natural polysaccharides existed in seaweed, kelp and other brown algae and it belongs to water-soluble fiber. Sodium alginate solution can react with Ca2+ and generate thermal irreversible alginate gelatin at room temperature, so it can be used to improve the texture property of foods. On the other hand, water-insoluble fibers such as soy fiber, have good water/ oil holding capacity and it is normally used to enhance the lubrication and soft taste of meat products. Besides, water-insoluble fibers can also reduce the dosage of fat in the meat products. Adding sodium alginate together with water-insoluble fiber into meat products can significantly improve the texture and water holding capacity of meat products. The author systematically studied the preparation method of alginate gel and the influence of alginate gel with water-insoluble fiber on the quality of meat products.Above all, preparation of alginate gel was studied. First, based on the gel results, phosphoric acid hydrogen calcium was selected to be the source of calcium and Glucono-Delta-Lactone was used to control the release of calcium. Second, high guluronic acid type of sodium alginate(800mPa.s) showed better gel strength than others. And the optimal ratio of each material was 55.6% sodium alginate, 13.9% phosphoric acid hydrogen calcium and 30.6% Glucono-Delta-Lactone. Third, we added this additive into pork paste and found that while cooking loss and freeze-thaw loss were improved, hardness and chewiness decreased and that proved this additive could't gel in pork paste. Then sodium alginate and calcium were added into pork paste without Glucono-Delta-Lactone because pork itself had a certain acidity. And the result showed that when calcium hydroxide was used, hardness, chewiness, cooking loss and freeze-thaw loss of pork paste were better than others. And the optimal ratio was 88.5% sodium alginate and 11.5% calcium hydroxide.The effects of alginate gel compound with insoluble fiber on the quality of pork paste was studied too. First, selected the appropriate type of fiber and the result showed that when X fiber was used, hardness, chewiness, cooking loss and freeze-thaw loss of pork paste were better than others. And obtained by experiment, the optimal ratio of each material was 44.0% sodium alginate, 6.0% calcium hydroxide and 50.0% X fiber. Second, used hardness and chewiness as indicators, we found that this additive become fully effective in 6 hours. And the optimal dosage of additive is 0.8 g～1.6 g and the optimal dosage of water is 20 g～50 g in 100 g pork.