磷酸盐对乳化肠持水性的影响

Application Effect of Phosphate on Water Retention in Emulsified Intestine

本文以鸡胸肉、猪里脊肉为原料,在基础配方实验中对比研究焦磷酸钠、焦磷酸钾、三聚磷酸钠等几种常用磷酸盐对肉的持水性影响。结果表明,鸡胸肉中即时保水效果,焦磷酸钠≥焦磷酸钾>三聚磷酸钠>六偏磷酸钠。混合肉中焦磷酸钾与焦磷酸钠差异变大。斩拌、灌肠后延长静腌时间并不能提升持水效果。肉的保水性受磷酸盐p H的影响大,在p H 7~10,保水能力随着体系p H的升高而增高。

In this paper,the effects of sodium pyrophosphate,potassium pyrophosphate and sodium tripolyphosphate on the water holding capacity of meat were studied in the basic formula experiment with chicken breast and pork tenderloin as raw materials. The results showed that the effect of instantaneous water retention in chicken breast: sodium pyrophosphate ≥ potassium pyrophosphate > sodium tripolyphosphate > sodium hexametaphosphate. The difference between potassium pyrophosphate and sodium pyrophosphate in mixed meat increased. The extension of static marinade time after chopped,lavation can't enhance the water holding effect. The water retention of meat is influenced by the p H value of phosphate,and the water retention capacity increases with the p H range of 7~10.