EFFECT OF POLYPHOSPHATE AND SOYYA PROTEIN ON TEXTURE AND RHEOLOGICAL PROPERTIES OF SMOKED LOIN OBTAINED FROM PALE, SOFT, EXUDATIVE (PSE)-MEAT.
 
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Pol. J. Food Nutr. Sci. 1997;47(4):93–101
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ABSTRACT
The effect of cured brine containing polyphosphates and soya protein isolate on texture and rheological properties of smoked loin obtained from normal PSE-meat were studied. Compared to normal loins, the PSE-lions had higher hardness (by about 60%), gumminess (by about 34%) and elasticity moduli (by about 76, 45, 50%), whereas the values of cohesiveness and viscosity moduli were lower by about 21% and 53%, respectively. Adding polyphosphate to the brine lowered the differences between PSE-and normal loins by about 46% for hardness, by about 60, 33 and 37% for elasticity moduli, and by about 19 and 31% for cohesiveness and viscosity moduli. Addition of soya proteins and polyphosphate to the cured brine lowered these differences by about 37% for hardness, 50, 22 and 27% for elasticity moduli, and by 15 and 23% for cohesiveness and viscosity for respectively.
ISSN:1230-0322