影响牦牛肉保水性能的因素及其嫩度的研究

Study of Effects on Water-holding Capacity and Tender-ness of Yak Meat

在新鲜牦牛肉中添加不同比例的持水剂 (复合磷酸盐 ) ,用加热离心法测定牦牛肉的持水力值 ,采用正交试验 ,得出复合磷酸盐的比例为 2∶2∶1(三聚磷酸钠∶焦磷酸钠∶六偏磷酸钠 ) ,添加量为 0 .4%时 。

In fresh yak meat different proportional water-retainingagents (complex phoahates) were added and its water-holding capacity values with heat-centrifugal method were determined.By using orthogonal experiment the formula ratio between the phosphates was obtained which was 2∶2∶1(sodium triphosphate∶sodium pyrophosphate∶sodiumhexame taphos-phate).When the adding dose of the complex phosphates was 0 4% in yak meat(weight),its water-holding capacity and tende-ness were the best.