κ-卡拉胶、复合磷酸盐对反复冻融猪肉香肠品质的影响

The Research of Kappa-carrageenan and Compound-phosphates on the Quality of Sausages Made of Frozen-and-Thawed Pork Meat

猪肉反复冻融会导致其制品食用品质的劣变。文中研究了κ-卡拉胶和复合磷酸盐对反复冻融猪肉制成的香肠劣变的改善作用。结果表明,在一定的冻融次数内,κ-卡拉胶和复合磷酸盐能改善反复冻融肉的食用品质。κ-卡拉胶可显著提高香肠的出品率,改善质构;复合磷酸盐可显著提高香肠的保水性,并对香肠内部水分分布也有改善作用。

Freeze-thaw Cycle can destroy pork＇ s quality. This study is designed to investigate effects of kappa- carrageenan and compound-phosphates on pork sausages＇ quality. The sausages were made of frozen-and-thawed pork meat. The results indicate that for limited frozen-and-thawed pork, kappa-carrageenan can improve edible quality of sausages, increase the yield and enhance the TPA; compound-phosphates can improve the water holding capacity and water distribution in the sausages.