摘要
实验采用3因子2次通用旋转设计,研究3种不同配比的磷酸盐对鸭肉保水性的影响,得出了获得最大保水率时的最优磷酸盐组合:焦磷酸钠3.15%、三聚磷酸钠0.48%、六偏磷酸钠1.89%。同时分析3种磷酸盐单独和交互应用的作用方式。
Effect of three different phosphate ratios on duck performance maintaining moisture has been studied with three-factors quadratic rotation design in this experiment. Result showed that the most excellent ratio of phosphate is as follows: SPP3.15%?STPP0.48%?SHMP1.89%. Besides, the manner of three phosphates applied to duck simply or interactively was analyzed.
出处
《食品科技》
CAS
北大核心
2005年第2期64-66,70,共4页
Food Science and Technology
关键词
磷酸盐
保水率
效应
phosphate
maintaining moisture ratio
effect
