摘要
利用异VC钠、柠檬酸、焦亚硫酸钠的单一与复配使用对半干鸡肉宠物食品进行护色研究。单一护色实验结果表明,护色效果焦亚硫酸钠>柠檬酸>异VC钠,复配护色实验表明柠檬酸能够增强异VC钠和焦亚硫酸钠的护色效果,柠檬酸:焦亚硫酸钠(质量比)=2:1时,对维持鸡肉宠物食品颜色金黄色,抑制的颜色加深变黑效果显著。
Color fixatives such as sodium erythorbate, citric acid, sodium metabisulfite were used separately or together to study their effects on the color protection of semi-dry chicken pet food. The results of single color protection experiments showed that sodium metabisulfite had the best effectiveness in the color protection of semi-dry chicken pet food, followed by citric acid and sodium erythorbate. Citric acid could enhance the protecting effects of the other two color fixatives on the color of semi-dry chicken pet food. When the mixing ratio of citric acid and sodium metabisulfite was 2：1 （m/m）, the golden yellow color of semidry chicken pet food was well maintained, and color darkening was retarded dramatically.
出处
《肉类研究》
2011年第5期1-4,共4页
Meat Research
关键词
宠物食品
鸡肉
变色
护色剂
pet food
chicken
discoloration
color fixatives
