Abstract: In order to improve the processing characteristics of pale soft exudative (PSE) pork, the effects of sodium pyrophosphate (Na₄P₂O₇), sodium tripolyphosphate (Na₅P₃O₁₀) and sodium hexametaphosphate  [ (NaPO₃)₆] on the water retention of PSE pork were investigated. On the basis of single factor experiment, the optimal addition amount was determined by orthogonal array design with cooking loss, centrifugal loss and drip loss as reference indicators. The effect of phosphate on the quality and microstructure of PSE pork was investigated. The results showed that the addition of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate could improve the water retention of PSE pork. The orthogonal test further optimized sodium pyrophosphate 0.20% and sodium tripolyphosphate 0.15%, sodium hexametaphosphate 0.15%; compound use in proportion of (1∶1∶1) and the water retention of PSE pork treated under the conditions was significantly improved (P<0.05), while the pH was improved, the tenderness and color were improved, and the microstructure was more regular and orderly of PSE pork.

Key words: phosphate, PSE pork, eating quality, microstructure

摘要： 为改善PSE猪肉的加工特性，研究焦磷酸钠（Na₄P₂O₇）、三聚磷酸钠（Na₅P₃O₁₀）、六偏磷酸钠 [ (NaPO₃)₆ ] 对PSE猪肉保水性的影响。在单因素试验基础上，通过正交试验，以蒸煮损失、离心损失、滴水损失为参考指标，确定最适添加量，研究磷酸盐对PSE猪肉食用品质和微观结构的影响。结果表明：单独添加焦磷酸钠、三聚磷酸钠、六偏磷酸钠均能提高PSE猪肉的保水性，正交试验进一步优化后确定焦磷酸钠020%、三聚磷酸钠0.15%、六偏磷酸钠0.15%，按（1∶1∶1）比例复合使用，且经该条件处理后的PSE猪肉保水性得到显著提高（P＜0.05），同时PSE猪肉的pH得到提高，嫩度和色泽得到改善，并且微观结构也更加规则有序。

关键词: 磷酸盐, PSE猪肉, 食用品质, 微观结构