磷酸盐对乳化型香肠品质的影响研究

Research on effect of phosphate on quality of emulsion-type sausage

本试验对肉制品中常用的持水剂(焦磷酸钠、三聚磷酸钠和六偏磷酸钠)进行三因素三水平的正交试验L9(34),测定了肉制品的持水性、水分活度、pH值以及质构参数。结果显示:三聚磷酸钠显著地影响肉制品的持水性(p<0.1);六偏磷酸钠显著地影响肉制品的质构(p<0.1);复配的磷酸盐类对水分活度和pH值虽然有一定的影响,但不显著(p>0.1)。

Orthogonal test （ L9 ） for water carrying agents （ sodium pyrophosphate, STPP, calgon） commonly used in meat product was adopted in the study to determine the water - retaining property, AW, pH value and the QTS value of the meat. It was revealed that STPP notablely affected the water - retaining property of the meat product （ p 〈 0. 1 ） ; sodium hexametaphosphate greatly affected its QTS value （ p 〈 0. 1 ） ; while mixed phosphate affected the AW and pH, but not remarkably （ p 〉 0. 1 ）.