摘要
本文研究了焦磷酸钠(SAP)、三聚磷酸钠(STP)、六偏磷酸钠(HMP)及复合磷酸盐对猪肉肌球蛋白凝胶保水性的影响。结果显示:当复合磷酸盐的配比为2:1:1(SAP:STP:HMP),添加量为0.2%时,可获得最佳的感官品质和较好凝胶保水性,影响凝胶保水性因素的主次顺序为SAP>HMP>STP,且SAP和HMP对凝胶保水效果具有显著影响。
The effects of sodium pyro-phosphate (SAP), sodium tripoly-phosphates (STP), sodium hexameta-phosphates(HMP)and mixed phosphates on water-holding capacity of heat-induced gelation of myosin in flesh griskin were studied. Results showed that the optimal ratio of the phosphates (SAP, STP and HMP), and dosage of the mixed phosphates were 2: 1:land 0.2%, respectively, under which the gel showed the highest water-holding capacity and sensory quality. The order of the phosphates affecting the water-holding capacity Of the gel was SAP〉HMP〉STP.
出处
《现代食品科技》
EI
CAS
2008年第4期324-326,共3页
Modern Food Science and Technology
关键词
复合磷酸盐
猪里脊肉
凝胶
保水性
mixed phosphates
griskin
gel, water-holding capacity