不同保水剂对鸡肉持水特性的研究

Study of effects of different water-retention agents on water holding characteristics of chicken

以鸡胸肉为原料,研究了无磷、低磷以及全磷3种保水剂对鸡肉的腌制吸水率、油炸失水率、得率、以及解冻失水率的影响。结果显示,在0.4%的添加量下,全磷保水剂保水性能高于低磷以及无磷保水剂。全磷保水剂、无磷保水剂以及低磷保水剂添加量分别为0.4%、2%、1%的条件下,低磷和无磷保水剂的腌制吸水率基本持平,均高于全磷保水剂;低磷保水剂的油炸失水率最低,为27.59%,无磷保水剂次之,为29.25%,全磷保水剂最高,为32%;在解冻失水率方面,全磷保水剂要明显高于无磷和低磷保水剂;得率方面,低磷保水剂和无磷保水剂相当,高于全磷保水剂。

Chicken breast was taken as the raw material. The effects of three water retention agents of the non - phosphorus, low - phosphorus and total phosphorus on water absorption rate, fried water loss rate, productive rate and the defrost water loss rate of chicken were studied. The result showed that water retention properties of the total phosphorus were better than that of low - phosphorus and non - phosphorus at the addition amount of 0.4%. And when the addition amount of total phosphorus, non -phosphorus and low - phosphorus was 0.4% , 2% and 1% , respectively, the low - phosphorus water retention agent was basically equal to the non - phosphorus water retention agent on water absorption rate, both higher than the total phosphorus water retention agent. The fried water loss rate of low - phosphorus water reten- tion agent was lowest as only 27.59% , followed by non - phosphorus water retention agent as 29.25%. And the total phosphorus water retention agent was highest as 32%. In terms of defrost water loss rate, total phosphorus water retention agent was significantly higher than the non -phosphorus and low -phosphorus water retention agent. In terms of productive rate, the low - phosphorus water retention agent was equal to the non - phosphorus water retention agent, both higher than the total phosphorus water retention agent.