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<p>This study investigated the effects of a phosphorus-free water retention agent (PFWRA), composed of sodium citrate, sorbitol, and flaxseed gum, on the water-holding capacity and quality of pork patties during storage. Pork patties were prepared in three groups: Control (no additives), CP (compound phosphate), and PFWRA. Quality changes, water distribution, oxidation status and sensory analysis were evaluated at 0, 10, 20, and 30 days. Additionally, the particle size and ζ potential of myofibrillar proteins, as well as the microstructure of the pork patties, were analyzed. Results showed that the pH value of the PFWRA group was significantly higher than that of the CP and Control groups (<i>P</i> &lt; 0.05). The redness <i>(a*)</i> value of the PFWRA group was significantly higher than the other two groups from day 20 to 30 (<i>P</i> &lt; 0.05), with an <i>a*</i> value of 6.46 after 30 days of storage. The PFWRA group also exhibited significantly better elasticity and water-holding capacity compared to the Control group (<i>P</i> &lt; 0.05). Furthermore, PFWRA effectively inhibited the oxidation of proteins and fats during the 0–30&#xa0;day storage period and maintained a relatively high overall acceptance in terms of sensory evaluation. Particle size and ζ potential analysis indicated that PFWRA facilitated a more stable and uniform heat-induced gel system., consistent with scanning electron microscopy observations.</p>

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The impact of phosphate-free water retention agent combinations on the water-Holding capacity and quality changes of pork patties in different storage periods

  • 期刊论文

  • 发表日期：

    2025年7月26日

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  • Jing Liu,
  • Xiaomin Liu,
  • Mingming Huang,
  • Zonglin Guo,
  • Xiangxiang Sun,
  • Yanwei Mao,
  • Huixin Zuo

摘要

This study investigated the effects of a phosphorus-free water retention agent (PFWRA), composed of sodium citrate, sorbitol, and flaxseed gum, on the water-holding capacity and quality of pork patties during storage. Pork patties were prepared in three groups: Control (no additives), CP (compound phosphate), and PFWRA. Quality changes, water distribution, oxidation status and sensory analysis were evaluated at 0, 10, 20, and 30 days. Additionally, the particle size and ζ potential of myofibrillar proteins, as well as the microstructure of the pork patties, were analyzed. Results showed that the pH value of the PFWRA group was significantly higher than that of the CP and Control groups (P < 0.05). The redness (a*) value of the PFWRA group was significantly higher than the other two groups from day 20 to 30 (P < 0.05), with an a* value of 6.46 after 30 days of storage. The PFWRA group also exhibited significantly better elasticity and water-holding capacity compared to the Control group (P < 0.05). Furthermore, PFWRA effectively inhibited the oxidation of proteins and fats during the 0–30 day storage period and maintained a relatively high overall acceptance in terms of sensory evaluation. Particle size and ζ potential analysis indicated that PFWRA facilitated a more stable and uniform heat-induced gel system., consistent with scanning electron microscopy observations.