The result shows that the different phosphates have different water binding capacity of meat product, and the order is pyrophosphate, trisodium phosphate, and hexametaphosphate.

• 结果表明:不同的磷酸盐单体对肉制品持水力的影响差别是比较大的,大小顺序为焦磷酸盐>磷酸三钠>六偏磷酸盐。