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IMP improves water‐holding capacity, physical and sensory properties of heat‐induced gels from porcine meat
Author(s) -
Nakamura Yukinobu,
Migita Koshiro,
Okitani Akihiro,
Matsuishi Masanori
Publication year - 2014
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12170
Subject(s) - pyrophosphate , chemistry , food science , water holding capacity , organoleptic , polyphosphate , inosine monophosphate , biochemistry , nucleotide , enzyme , phosphate , gene
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.