摘要
本文通过复合食品添加剂来提高鸡胸肉的保水性,改善油炸鸡胸肉的品质为目标。实验采用了多种具有保水性的食品添加剂进行复配研究,通过对产品的出品率、失水率和样品感官评定进行综合评价分析。综合实验结果确定最佳的复合食品添加剂及添加量,即复合磷酸盐0.3%,氯化钙0.4%,卡拉胶0.90%,山梨糖醇0.52%。但是这个复合食品添加剂并不是油炸鸡胸肉最完美的组合,仍需要有待于进一步研究和提高样品的保水性和品质等。
For enhanceing the chicken breast meat the retention water property by Compound food additive, and the improvement fries in oil the chicken breast meat the quality as a goal.The experiment used many kinds of had the water retention property food additive to conduct the compound research, through to the product product rate, the dehydration rate and the sample sense organ evaluation carried on the quality synthetic evaluation analysis. Synthesis experiment result determination best compound food additive and...
出处
《肉类研究》
2008年第12期29-30,57,共3页
Meat Research
关键词
鸡胸肉
复合食品添加剂
保水性
chicken breast meat
compound food additive
retention water property