摘要
研究几种盐单因次对鸡胸肉的保水性能的影响,并在此基础上进行正交试验,找出了影响显著的因素是柠檬酸钠和三聚磷酸钠。并确定了最佳的复合配比,可使鸡胸肉的失水率比对照降低20%。
This paper studied on improving the capability of holding water of chicken breast meat ,single use of several kinds of phosphates and potassium chloride has been researched. Then differents of mixture of the phosphates and potassium chloride were studied too.The results showed that one of mixtures of the phosphates and potassium is the best one ,which can reduce the loss of water lower 20 % than the control sample of chicken breast meat.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期46-49,共4页
Food Research and Development
关键词
磷酸盐
失水率
鸡胸肉
保水性
chicken meat
the capability of holding water
phosphate
loss of water
