Effect of phosphates, water and raw egg white on quality of minced pork product

Abstract

Desired textural characteristics of minced pork include springiness, cohesiveness and
juiciness. This research aims to improve the textural quality of minced pork. Firstly, the effect
of two phosphate salts (0.15% P2O5 w/w) including 1) tetrasodium pyrophosphate (TSPP), 2)
sodium tripolyphosphate (STPP) and 3) a 1:1 mixture of TSPP and STPP together with the
effect of water content (20% versus 30%) were evaluated. The results indicated that the
phosphate salts yielded superior hardness, cohesiveness and springiness and water holding
capacity (WHC), yet TSPP was more effective. Besides, increasing the water content led to
decrease in the three textural attributes as well as the WHC. To conclude, using TSPP together
with 20% water content yielded the most preferred textural results. The second study
determined the impact of raw egg white (REW) by comparing adding 1) 5% w/w REW, 2) 5%
w/w REW along with decreasing the water content and 3) without REW. We found that adding
REW along with decreasing the water content resulted in better textural characteristics and in
maximal WHC. The third study evaluated the effect of REW gelation prior to cooking to
cookedness. We found that heating at 60 °C for 15 minutes ahead of boiling for 10 minutes
resulted in the cooked minced pork product with desired textural attributes and enhanced
organoleptic acceptance.