Study on effects of food additives named mixed phosphates on water-holding porkballs

In order to improve moisture content of porkballs, several food additives, such as starch, carrageenan, isolated soybean protein, sodium tripolyphosphate (STP) , sodium pyrophosphate (SAP) and sodium hexametaphosphate (HMP) were mixed and added in porkballs. Results showed that the optimal additive amount were obtained as follows:the content of starch 6%, the content of carrageenan 0.4%, the content of isolated soybean protein 6% and the addition of compound phosphates (STP∶SAP∶HMP=0.75∶1∶1) 0.2%. The order of phosphates affecting the moisture content of porkballs was STP>SAP>HMP. It was interested to see that the effects of STP was singnificantly different.