Effects of sodium tripolyphosphate on the quality and digestion properties of PSE pork.
Food Chem
; 460(Pt 1): 140558, 2024 Dec 01.
Article
en En
| MEDLINE
| ID: mdl-39067389
ABSTRACT
This study aimed to examine the impact of sodium tripolyphosphate (STPP) on the quality and digestive characteristics of PSE pork. The results showed a notable decrease in cooking loss of PSE pork from 29.11% to 25.67% with increasing STPP concentration (P < 0.05). Additionally, the gastric digestibility of PSE pork decreased significantly from 52.01% to 45.81% (P < 0.05). The particle size of digesta decreased significantly after gastrointestinal digestion (P < 0.05). These changes were primarily due to the enhanced cross-linking of proteins through ionic interactions, hydrogen bonds and hydrophobic interactions, and resulted in the embedding of hydrophobic groups and endogenous fluorophores. Furthermore, denser network was formed. These findings give a new insight into considering the impact of STPP on meat nutrition when used to enhance texture and water holding capacity.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Polifosfatos
/
Culinaria
/
Digestión
/
Productos de la Carne
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article