大分子无磷持水剂对肉类品质的影响

Effects of Non-phosphate Macro-molecular Water-retention Agents on Meat Quality

主要研究常用大分子无磷持水剂对鱼肉、猪肉、虾仁的持水能力、感官品质以及抗氧化能力的影响,以便配制出效果更好的肉类无磷保水剂。研究结果表明,海藻酸钠对鱼肉、虾仁、猪肉的持水能力、感官品质以及抗氧化能力都提高较多,而果胶、黄原胶、水溶性壳聚糖则对鱼肉、虾仁、猪肉的持水能力和抗氧化能力的改善效果较好,聚葡萄糖对鱼肉、虾仁、猪肉的持水能力、感官品质的提高效果较好。

It was investigated in this paper that the effects of non-phosphate macro-molecular water-retention agents on the water-retention ability,sensory quality and oxidation resistance of fish meat,shrimp meat and pork. The results showed that sodium alginate can improve obviously the water-retention ability,sensory quality and oxidation resistance of fish meat,shrimp meat and pork. While pectin,xanthan gum,water soluble chitosan can increase obviously the water-retention ability and oxidation resistance of fish meat,shrimp meat and pork.Glucan can improve obviously the water-retention ability and sensory quality of fish meat,shrimp meat and pork.