柠檬酸钠协同碳酸氢钠替代磷酸盐对法兰克福香肠品质的影响

为减少磷酸盐在肉类加工中的使用，降低乳化肉糜制品中磷酸盐的含量，开发高效的无磷保水剂正逐步成为肉品行业的研究热点。本研究在添加0.2%（w/w）碳酸氢钠的基础上，将柠檬酸钠分别以0.1%、0.15%、0.2%、0.25%和0.3%（w/w）的添加量与碳酸氢钠进行复配，利用其替代传统的磷酸盐，探究其对乳化肉糜制品（以法兰克福香肠为例）的品质特性和感官特性的影响。结果表明，随着柠檬酸钠添加量的增加，产品的蒸煮损失、水分损失以及脂肪损失显著降低（P<0.05），产品的pH、亮度值、红度值和弹性显著增加（P<0.05）。此外，层次聚类分析结果表明，柠檬酸钠协同碳酸氢钠能够完全替代磷酸盐用于法兰克福香肠的生产，并且以0.15%（w/w）柠檬酸钠协同0.2%（w/w）碳酸氢钠为最佳。

Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free Frankfurters

In order to reduce the phosphates in emulsified meat products, the development of efficient phosphate-free water retention agent has attached?great?importance?in?meat processing industry. In this study, on the basis of 0.2% (w/w) sodium hydrogen carbonate, sodium citrate was added at 0.1%, 0.15%, 0.2%, 0.25% and 0.3% (w/w) to combine with sodium hydrogen carbonate. This phosphate-free water retention agent was used to replace all phosphate in the production of emulsified meat products (taking frankfurters as an example). The results showed that the cooking loss, the released water and the released fat decreased significantly (P<0.05) with the increasing of sodium citrate addition. Moreover, the pH, lightness, redness, and chewiness of the products increased significantly (P<0.05) with the increasing of sodium citrate addition. And the results of hierarchical cluster analysis showed that sodium citrate combined with sodium hydrogen carbonate were available to replace all phosphates in frankfurters, in which adding 0.2% (w/w) sodium hydrogen carbonate combined with 0.15% (w/w) sodium citrate was the best. Based on previous studies, this paper mainly discussed a phosphate-free water retention agent in sodium citrate combined with sodium hydrogen carbonate for emulsified meat products, which would provide some potential options available to process emulsified meat products with reduced or removed phosphates.