摘要
研究了酸性焦磷酸盐(SAPP)、焦磷酸盐(TSPP)、三聚磷酸盐(STPP)对牛肉半腱肌的嫩化作用。结果表明,分别用3%的磷酸盐溶液浸渍处理后,TSPP和STPP极显著地改善了牛半腱肌的嫩度(P<0.01),SAPP显著改善了牛半腱肌的嫩度(P<0.05)。另外,本试验对肉的蒸煮损失和胶原蛋白的溶解度进行了测定。
The tenderizing effects of sodium acid pyrophosphate(SAPP),tetrasodium pyrophosphate(TSPP)and sodium tripolyphosphate(STPP)on beef semitendinos muscle were studied.The results indicated that TSPP and STPP had very sig nificant effects on meat tenderness(P<0.01),SAPP showed sig nificant effects also(P <0.05).Furthermore,we determined the cooking loss of meat and the solubility of collag en.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第5期27-28,共2页
Science and Technology of Food Industry
