Abstract
ABSTRACT The beef semitendinosus muscles were marinated for 1, 2 or 3 days with every polyphosphate at concentration of 1, 3 and 5%. Disodium dihydrogen pyrophosphate significantly increased (P < 0.01) soluble collagen content compared with the other polyphosphates; tetrosodium pyrophosphate (TSPP) and sodium hexametaphosphate (SHMP) disrupted myofibrillar structure completely; Z‐disks disappeared under transmission electron microscope (TEM); and myofibril bundles collapsed together. Sodium tripolyphosphate (STPP) disrupted myofibrillar structure as well, but Z‐disks were still perceptible under TEM. TSPP dissolved perimysium into collagen fibers and collagen fibrils, which arranged loosely and looked like dispersed silk. Perimysium was separated into collagen fibers and collagen fibrils by STPP and SHMP, but collagen fibrils were in close contact with each other. Polyphosphates all decreased shear force significantly compared with controls (P < 0.05).PRACTICAL APPLICATIONSThe tenderness and juiciness of meat are the most important focus of consumers. Food additives, especially polyphosphates, are generally added into fresh retail cuts as well as further processed products to improve water‐holding capacity and tenderness by meat industries. The article compared the different effects of polyphosphates and the effect of concentration on the ultrastructure and shear force of meat samples, thereby offering a theoretic guidance for the practical application of polyphosphates.
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