EFFECT OF INGREDIENTS UPON RESIDUAL ACID-PHOSPHATASE-ACTIVITY OF PARIZSI SAUSAGE

The residual acid phosphatase activities (APA) in ''Parizsi'' sausages (pork meat) with different amounts of tetrasodium pyrophosphate, back fat, protein additives (milk, soy, rind and blood protein) and lean po rk were determined by the acid phosphatase assay developed in the Hung arian Meat Research Institute. Tetrasodium pyrophosphate did not affec t APA. Acid phosphatase heat resistance increased dramatically with ba ckfat when the fat content was less than 30%. Soy protein decreased re sidual APA while milk protein had a slightly positive effect. Rind pow der, rind emulsion and blood emulsion increased the activities. The mo st influential factor affecting residual APA was the lean pork content . The relationship between the two factors was linear.