IMP improves water‐holding capacity, physical and sensory properties of heat‐induced gels from porcine meat

Water‐holding capacity ( WHC ) of heat‐induced pork gels was examined. The heat‐induced gels were obtained from meat homogenates prepared by adding nine volumes of 0.3–0.5 mol/L NaCl solutions containing 9–36 mmol/L disodium inosine‐5′‐monophosphate ( IMP ) or 9 mmol/L tetrapotassium pyrophosphate ( KPP ) to minced pork. IMP at 36 mmol/L enhanced the WHC to the same level as attained by KPP . Physical and sensory properties of heat‐induced gels were also examined. The heat‐induced gels were prepared from porcine meat homogenates containing 0.3 mol/L NaCl and 9–36 mmol/L IMP or 9 mmol/L KPP . IMP at 36 mmol/L enhanced the values of hardness, cohesiveness, gumminess and springiness, measured with a T ensipresser, and several organoleptic scores to the same level as the score attained by KPP . Thus, it is concluded that IMP is expected to be a practical substitute for pyrophosphates to improve the quality of sausages.