Effect Of Sodium Tripolyphosphate On Functional Properties Of Myofibrillar Protein And Its Application In Emulsified Sausage

Myofibrillar protein is one of the important proteins in meat,it can form heat induced gel in the process of emulsion sausages.The role of sodium tripolyphosphate in emulsified sausages is mainly to change the characteristics of myofibrillar protein,so as to improve the texture quality of emulsified sausages.In this paper,the effect of sodium tripolyphosphate on myofibrillar protein and the quality of emulsified sausages were studied by phosphorylation modification of myofibrillar protein by sodium tripolyphosphate.The main results of the study are as follows:(1)Through single factor experiment and orthogonal experiment and variance analysis of the results,the optimum conditions for phosphorylation of myofibrillar protein were obtained as follows: the best conditions were 4 mg/mL of myofibrillar protein,reaction time of 120 min,pH 6.5 and the reaction temperature of 15 ?,the degrees of phosphorylation could reach 45.37 mg/g.(2)The functional properties of myofibrillar protein before and after phosphorylation,such as foaming,emulsifying,surface hydrophobicity and secondary structure of myofibrillar protein were studied.The results showed that the function and properties of phosphorylated myofibrillar protein changed to some extent.When the concentration of sodium tripolyphosphate was 0.3 g/100 mL,the secondary structure of myofibrillar protein changed significantly(P < 0.05),and the vesicles were the best.When the concentration of sodium tripolyphosphate was 0.4 g/100 mL,the emulsifying and surface hydrophobicity was the best,while the foam stability and emulsifying stability of myofibrillar protein was the best when the concentration of sodium tripolyphosphate was 0.5 g/100 mL.(3)Sodium tripolyphosphate could improve the gel properties of myofibrillar protein.When the concentration of sodium tripolyphosphate was 0.4 g/100 mL,the water retention and gel strength of the gel were significantly increased(P < 0.05),and the microstructure of the gel was the best.The correlation analysis showed that there was a significant correlation between the functional characteristics of myofibrillar protein and gel properties(P < 0.05).(4)The effects of different amount of sodium tripolyphosphate on the texture of emulsified sausages were studied.The results showed that the hardness and cohesion of emulsified sausages with 0.4% sodium tripolyphosphate were obtained.Elasticity and chewiness increased significantly(P < 0.05),but had no effect on viscosity and viscosity of emulsified sausages.The results of sensory evaluation showed that when sodium tripolyphosphate content reached 0.4%,the tissue state of lactated sausages was significantly improved(P < 0.05).When 0.4% was added,the taste of emulsified sausages was improved significantly(P < 0.05).