BMSG海藻酸盐无磷保水剂在肉制品中的应用研究

Application research of BMSG alginate phosphate-freewater-retaining agent in meat products

主要研究了BMSG海藻酸盐无磷保水剂在肉制品中的保水和质构改良效果,选择在即食鸡胸肉、调理鸡肉片、盐酥鸡中测试其应用效果,并与市场上同类无磷保水剂进行对照。对比指标包括:出品率、质构结果(硬度、弹性、咀嚼性)、感官品评结果。结果显示,BMSG海藻酸盐无磷保水剂在保水效果、提升产品口感方面均最佳;在高保水的同时,其能提升肉制品的纤维感、咀嚼感以及多汁性;BMSG海藻酸盐无磷保水剂的添加量为0.6%~1.5%;使用时可根据需要,选择合适的添加比例。

The effects of BMSG alginate phosphate-free water-retaining agent on water retention and texture improvement in meat products were mainly studied.The application effects were testedin instant chicken breast,prepared chicken slice and salted chicken,and it was compared withsimilar phosphorus-free water-retaining agents in the market.Comparison indexes included productionrate,texture results(hardness,elasticity,chewiness)and sensory evaluation results.The results showed that the effect of BMSG alginate phosphate-free water-retaining agent on water-retaining effect and improving product taste were the best.At the same time of high water-retaining,the fiber,chewing and juiciness of meat products could be improved.The addition amount of BMSG alginate phosphate-free water-retaining agent was 0.6%~1.5%.The appropriate addition proportion couldbe selected according to the needs in use.