The Effect of the Addition of Polyphosphate on Quality of Cooked Cured Pork Loins on the Pickle Injection Method

Studies on the Manufacturing Process of Cooked Cured Hams by a Multiple Pickle Injector Part IV

Abstract

This work was undertaken to obtain technological information on the manufacturing process of hams by a multiple pickle injector. In this paper, the effect of polyphosphate added in loins injected with pickle on water holding capacity, color forming ratio, remaining rate of NO^-₂ and others was investigated. (1) Water holding capacity of cooked cured loin with 2% NaCl increased significantly with an increase of the amount of polyphosphate injected. An addition of polyphosphate in the amount of 0.3% or more maintained a relatively high constant level of water holding capacity of loin. (2) Cut surface of cooked cured loin having 0.5% of polyphosphate was considerably lowered in Hunter L and b-values in comparison with that having no polyphosphate. (3) The remaining rate of NO^-₂ in loin increased with an increase of the amount of polyphosphate, on the contrary, the color forming ratio was lowered. Particularly, the injection of 0.5% or more of polyphosphate induced a marked lowering of color forming ratio. (4) It was found that the distribution of polyphosphate in loin injected with pickle was uneven, indicating a partially high content of polyphosphate.