Effect of Salt and High Temperature on Quality of Pork Meat Batters

In this paper,the effects of different salt additions and cooking temperatures on the quality of pork meat batters were studied. Through the study,the effect of pork meat batters properties on the different salt additions(1%,2%,3%)and cooking temperatures(105,115 and 125 ℃),the cooking yield,color,texture and rheology of pork meat batters were analyzed. The results showed that with the increasing of temperature,the a^* and b^* values of pork meat batters with the same amount of salt increased significantly(p<0.05),and the L^* value,cooking yield,elasticity and cohesion were significantly decreased(p<0.05).At the same temperature treatment,the L^* value of the 1% salt group was the lowest,and the a^* value and the b^* value were the highest;the hardness,elasticity and cohesion of the cooked pork meat batters were significantly increased(p<0.05)with 3% salt contents. Above 105 ℃,the storage modulus(G')of pork meat batters decreased with the increasing of temperature,and the G' of pork meat batters with the addition of 3% salt was the highest. In conclusion,the high temperature can reduce the quality of pork meat batters,and the properties of pork meat batters is best when 3% salt is added at 105 ℃.