Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties

This study evaluated the impact of a low-phosphate water-holding system on the quality attributes of pork patties subjected to repeated freeze-thaw (F-T) cycles. The experimental formulations included: a control group (without water-retaining agents), a full-phosphate group (FP), low-phosphate group I and II (LP-I, LP-II). Results demonstrated that LP-II effectively maintained a higher pH value within the system and significantly inhibited moisture migration. After the seven F-T cycles, the thawing loss and cooking loss of LP-II group were reduced by approximately 12% and 15% respectively compared to the control. Concurrently, the LP-II group exhibited better microstructure and protein secondary structures. LP-II demonstrated efficacy in better sensory properties such as appearance and flavour following F-T cycles. Therefore, our findings show that while reducing phosphate usage by 50%, LP-II achieved comparable or even superior performance to the full-phosphate formulation in key indicators such as water retention and texture. • LP-II works through the synergistic protection of L -arginine, sorbitol, and STPP. • LP-II water retaining agent protect protein network structure during F-T cycles. • LP-II pork patties have higher water retention and uniform texture. • Reveals LP-II on sensory and flavour of pork patties under repeated F-T cycles.