提高鸡胸肉保水率的研究

STUDY ON IMPROVING THE WATER-HOLDING CAPACITY OF CHICKEN MEAT

研究了提高鸡胸肉保水率的工艺方法。通过单因素实验,研究了改性马铃薯淀粉、海藻胶、食盐、瓜尔豆胶、明胶、pH调整剂等添加剂对鸡胸肉的吸水率和失水率的影响,其中改性马铃薯淀粉最小失水率比空白对照低20%。基于单因素实验所选出添加剂组合进行正交实验,实验中考察鸡胸肉的吸水率和失水率,最终得出的最优配方为A3B3C3D3E3。即改性马铃薯淀粉浓度为0.8%、瓜尔豆胶浓度为0.6%、食盐浓度为0.5%、海藻胶浓度为0.4%、明胶浓度为0.06%。

This paper studied the factors to improve the water-holding capacity. Ten of additive enhancing the water-holding capacity were studied. In single factor experiment, the additive were evaluated with the water holding capacity and the rate of losing water ,the sense organs evaluation and the colour .To do 27 times experiment to get a superior formulation at last, and make sure the best project. There is very greatly actual function in actual production.