Abstract:The effects of sodium pyro-phosphate (SAP), sodium tripoly-phosphates (STP), sodium hexameta-phosphates(HMP)and mixed phosphates on water-holding capacity of heat-induced gelation of myosin in fresh griskin were studied. Results showed that the optimal ratio of the phosphates (SAP, STP and HMP), and dosage of the mixed phosphates were 2:1:1and 0.2%, respectively, under which the gel showed the highest water-holding capacity and sensory quality. The order of the phosphates affecting the water-holding capacity of the gel was SAP>HMP>STP.
