摘要
本文主要研究了焦磷酸钠(SPP)、三聚磷酸钠(STP)和六偏磷酸钠(SHMP)对鸡肉肠出品率的影响,并采用L9(34)正交试验设计确定了鸡肉肠中添加复合磷酸盐的最佳配比;通过复合磷酸盐(0.2%、0.3%、0.4%)与转谷氨酰胺酶(0.4%、0.6%、0.8%)析因实验,分析了复合磷酸盐与转谷氨酰胺酶对鸡肉肠质构特性的影响。结果显示,复合磷酸盐的最优配比为STP:SPP:SHMP为4:2:3;复合磷酸盐能显著提高鸡肉肠出品率;转谷氨酰胺酶能显著提高鸡肉肠硬度;二者之间对肉制品出品率及硬度均无显著性交互作用。
Effects of sodium pypophosphate （SPP）, sodium tripolyphosphate （STP） and sodium hexametaphosphate （SHMP） on the yield of chicken sausage were studied. And the optimum ratio of mixed phosphates was obtained by using orthogonal design L9（3^4）.Also effects of mixed phosphates （0.2%, 0.3%, 0.4%）and Transglutaminase （TGase）（0.4%, 0.6%, 0.8%）on texture properties of chicken sausage were analyzed with the factorial experiment. Results showed that the optimum ratio of the mixed phosphates was STP：SPP：SHMP=4：2：3.Yield of chicken sausage increased significantly with the addition of mixed phosphates （p 〈 0.001）. And TGase could increase sausage hardness significantly （p 〈 0.001） too. But there was no significant interaction between mixed phosphates and TGase on yield and hardness.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期49-52,共4页
Food Science
基金
国家"十五"重大专项(2001BA501A29)
