Analysis of Water Distribution and Texture Correlation of Pork Jerky by Partial Replacement of Sucrose by Sugar Alcohol

In this study,maltitol,xylitol and erythritol were used to partially replace the sucrose in the pork chopped formula,and the yield,shear,water activity,moisture content,T₂ relaxation time,texture characteristics,sensory quality and other indicators were used to explore the relationship between sugar alcohol and water distribution in pork,and the correlation with texture. The results showed that the sugar alcohol had strong water absorption capacity,which significantly increased the yield and moisture content of the meat emulsion(p<0.05),while A_w did not change significantly(p>0.05),indicating that the substitution of the three sugar alcohols could improve the moisture content of meat. The water content did not increase the water activity and the T₂ relaxation time of the sugar alcohol replacement group was significantly lower(p<0.05). The shearing force,hardness and chewiness were significantly lower(p<0.05)than elasticity,cohesion and recovery. The force increased significantly(p<0.05)and the change of the non-flowable water showed a very significant correlation with the texture index(p<0.01).It indicated that the pork mash was partially replaced by sugar alcohol,and the gel structure of the meat emulsion system. The improvement was made such that the mobility of moisture was weakened,and part of the free water was converted into water that was not easily flowed,resulting in a change in texture characteristics.