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不同磷酸盐对肉品保水性的影响 被引量:31

Effect of Phosphates on Meat Water-Holding Capacity
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摘要 以猪背最长肌为原料,选择常用的多聚磷酸盐、六偏磷酸盐、焦磷酸盐对样品进行单因素试验设计,主要测定滴水损失、蒸煮损失、灌肠成品率、离心损失等指标,研究磷酸盐对肉的保水性的影响.结果表明,不同的磷酸盐对肉品保水性的不同指标影响不同,其中以焦磷酸盐对肉品的保水性能较好.含量为0.2%,0.3%的焦磷酸盐可降低滴水损失、减少蒸煮损失和提高灌肠成品率,差异显著;含量为0.2%多聚磷酸盐可显著减少滴水损失;0.3%的六偏磷酸盐却显著增大了离心损失,保水效果不明显. Taking the longgissiom dorsi of swine was taken as raw material, hexametaphosphaten, pyrophosphate and polymeric phosphate were chosen to study the effect of water-holding capacity by devising single factor experiment. The indexes involved in the value of drip loss, cooking loss, the yield of sausage and centrifugation loss. The results showed that the phosphates had different effect on the water-holding capacity indexes of meat; pyrophosphate had the highest water-holding capacity in the three phosphates. The drip loss and cooking loss were remarkably reduced and the yield of sausage was remarkably increased by 0. 2% and 0.3% pyrophosphate. Polymeric phosphate of 0. 2% could remarkably decrease the drip loss. But hexametaphosphaten of 0.3% remarkably increased the centrifugation loss, it didn't have obvious effect on the water-holding capacity.
出处 《河南农业大学学报》 CAS CSCD 北大核心 2008年第4期439-442,共4页 Journal of Henan Agricultural University
基金 国家"十一五"科技攻关项目(2006BAK02A21/7)
关键词 多聚磷酸盐 焦磷酸盐 六偏磷酸盐 肉品保水性 polymericphosphate pyrophosphate hexametaphosphaten meat water-holding capacity
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