Effects of TG Enzyme,Complex Phosphate and Sodium Bicarbonate on Water Holding Capacity of Minced Beef

In order to obtain a suitable amount of mince beef for water holding capacity,and to provide a suitable addition for the development of products,effects of TG enzyme(0~1.0%),complex phosphate(0~0.5%)and sodium bicarbonate(0~0.5%)on the water retention ability were analyzed through its pH,texture,binding properties and microstructure. The results showed that,with the increasing of TG enzyme addition,the water content and pH increased continuously(P<0.05),the structure became denser. And the beef mash had better binding characteristics with 0.6% TG enzyme. There was no significant difference in the moisture content of beef at 0.2% and 0.3% complex phosphate. The addition of 0.3% and 0.4% complex phosphate was the most prominent for pH reduction. The binding characteristics of mince beef were the best when 0.2% complex phosphate was added. The pH was lowered by sodium bicarbonate. The addition amount was basically unchanged treated by 0.3% sodium bicarbonate. When the sodium bicarbonate addition amount was more than 0.2%,the difference of the binding characteristics of mince beef was not significant,and the hollow hole of microstructure becomes larger. Conclusion:The optimal addition amounts of TG enzyme,complex phosphate and sodium bicarbonate were 0.6%,0.2% and 0.3%(mass fraction)respectively,and the sodium bicarbonate had the best water retaining effect.