Effect of Polymeric Phosphates on Many Kinds of Meat II. Effect of the Polymeric Phosphate Compounds on Various Meat Products

重合燐酸塩の肉類におよばす効果 第2報 重合燐酸塩剤の各種肉製品におよぼす効果

Effect of Polymeric Phosphates on Many Kinds of Meat II. Effect of the Polymeric Phosphate Compounds on Various Meat Products

Creators Kizuka Shizuo

Creators Kato Akira

Creators Nakano Keiji

When meat products were made, 2 or 3 suitably combined polymeric phosphate were added, and the effect was examined. The results obtained were as follows : (1) Polymeric phosphate compound increased the cohesive ability and improved the colour tone of various meat products. (2) Polymeric phosphate compound T increased the cohesive ability of meat paste but had little effect in improving the colour tone. G in the case of raw meat paste, increased its stickiness, but with meat products the jelly strength was about the same as K ―!. With ham and other pieces of meat its osmotic action was weak. (3) The cohesive ability of K ―1 was a little weaker than T or G, but the improvement of the colour tone and osmosis into the pieces of meat was rather good , K―2 was the most superior of them all. (4) By using polymeric phosphates suitably it could be postible to add fatfree soy powder equal to more than 10% of the weight of the raw material. (5) Polymeric phosphates made tough meat tender, made easy to separate the meat from bones, and improved the products.

[ISSN]0513-1715

[NCID]AN00244250