摘要
添加海藻酸钠和钙盐在肉制品中以提高产品的持水性和品质,本实验选择三种不同粘度的海藻酸钠与三种不同的钙盐进行复合,研究了其对低温灌肠的持水力和质构的影响,得最佳添加量为:500mPa.s海藻酸钠0.3%、乳酸钙0.25%和硫酸钙0.15%。灌肠的持水力可达76.367%,且弹性、咀嚼度、恢复性都较好。
Adding sodium alginate and calcium in meat products to improve the water holding capaci- ty and product quality. The study of the water holding capacity on meat products has done which added to three different sizes of the sodium alginate and three different types of calcium. By the analysis of the water - holding capacity, and the contributions of the samples which gained from the experiments of mixing mate- rials,it is seemed to be optimal to add 500mPa. s alginate 0.3% , calcium lactate 0.25% and calcium sul- fate 0.15%. Under this formula the data of the water - holding was up to 72. 367%. The springiness, chew- iness and resilience and other indicators reached or exceeded the level of existing markets＇ products.
出处
《肉类工业》
2013年第5期36-39,共4页
Meat Industry
关键词
持水力
质构
海藻酸钠
钙盐
water-holding capacity
texture
sodium alginate
calcium
