无磷保水剂对川香鸡柳品质的影响

Effect of non-phosphate additive on the quality of sichuan chicken fillet

研究分别对添加柠檬酸、柠檬酸钠、碳酸氢钠和碳酸钠的川香鸡柳保水性能变化进行研究。在单因素试验基础上,以冷冻损失为衡量指标,通过正交试验设计得到无磷保水剂的优化复合配比为:柠檬酸0.15%,柠檬酸钠0.5%,碳酸氢钠0.1%及碳酸钠0.5%,能够使冷冻损失率由9.12%降至3.75%,油炸损失率由8.49%下降到了3.68%,单因素方差分析结果显示,处理组与对照组比较,差异极显著,说明该研究得到的无磷保水剂复合配比有较好的保水性能。

In this study,the effect of citric acid,sodium citrate,sodium bicarbonate and sodium carbonate on changes of water-retaining property of sichuan chicken fillet were studied.On the basis of single factor experiment,the freezing loss was used as the index in order to measure water-retaining property.The optimal compound ratio of non-phosphate additive was obtained of 0.15%citric acid,0.5%sodium citrate,0.1%sodium bicarbonate and 0.5%sodium carbonate.This non-phosphate additive could reduce the freezing loss rate from 9.12%to 3.75%,and the frying loss rate from 8.49%to 3.68%.The results of one-way ANOVA showed the significant difference between the treatment group and the control group.The results showed that the non-phosphate additive has good water-retaining property in this study.