摘要
将玉米变性淀粉配成不同浓度的溶液,再分别对冷却肉浸泡不同时间,通过对鲜肉保水性指标的测定,得到玉米改性淀粉的适宜保水浓度及时间为:质量浓度0.8g/100ml、浸泡时间60s。采用响应曲面法优化的冷却肉保水最佳配比为玉米变性淀粉质量浓度0.43g/100ml、蔗糖脂肪酸酯质量浓度0.80g/100ml、浸泡时间270s。
Corn starch solution with various concentrations was prepared and chilled meat was soaked in corn starch solution for different time. The water-holding capacity of fresh meat was determined to investigate the optimal concentration and soaking time. Results indicated that the optimal concentration of corn starch solution and soaking time for best water-holding capacity was 0.8 g/100ml and 60 seconds. In addition, response surface experiments revealed that optimal formula for water-holding capacity was 0.43 g/100ml corn starch and 0.80 g/100ml sucrose fatty acid ester with 270 seconds of soaking.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期127-130,共4页
Food Science
基金
河南省教育厅高校杰出人才创新工程课题(2006KYCX003)
