磷酸盐和氯化钙对牛肉凝胶特性的影响

The effect of phosphate and calcium chloride on gel properties of beef surimi

主要研究磷酸盐和氯化钙对牛肉凝胶特性及颜色的影响。结果表明,磷酸盐的使用量对凝胶硬度影响差异不显著,会显著提高凝胶弹性和粘聚性,并使亮度L值和红色度a值逐渐降低,说明磷酸盐对牛肉颜色有不良影响,会使牛肉亮度值和红色度值降低。不同部位牛肉之间的凝胶硬度、弹性和粘聚性差异显著,注射0.3mol·L-1CaCl2对凝胶特性影响不显著,能显著提高各部位的L值,但对a值影响差异不显著。

The effect of phosphate and calcium chloride on gel properties and color of beef surimi were studied . The result indicated that the gel hardness of beef had no significant change when phosphate was added ,the springiness and cohesiveness would increase significantly,the lightness and redness decreased gradually . The infusion of CaCl 2 had no significant influence on gel property . The lightness and redness of different part in same carcasses had significant difference . The infusion of CaCl 2 could increase the lightness ,but have no significant influence on redness .