title: IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat.
abstract: 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 Tensipresser, 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.
authors.affiliation: Japan Meat Science and Technology Institute, Tokyo, Japan.
authors.forename: Yukinobu
authors.initials: Y
authors.lastname: Nakamura
authors.forename: Koshiro
authors.initials: K
authors.lastname: Migita
authors.forename: Akihiro
authors.initials: A
authors.lastname: Okitani
authors.forename: Masanori
authors.initials: M
authors.lastname: Matsuishi
mesh_terms: D000818:Animals; D011756:Diphosphates / Q000494:pharmacology; D005782:Gels; D006358:Hot Temperature; D007291:Inosine Monophosphate / Q000494:pharmacology*; D008460:Meat; D008461:Meat Products; D017680:Potassium Compounds / Q000494:pharmacology; D013552:Swine
chemical_list: D011756:Diphosphates; D005782:Gels; D017680:Potassium Compounds; D007291:Inosine Monophosphate; C035389:tetrapotassium pyrophosphate
keywords: heat-induced gels; inosine-5′-monophosphate; physical property; pyrophosphate; water-holding capacity