磷酸盐对肉制品持水力影响的研究

Effect of phosphates on meat products’water-binding capacity

肉制品中添加磷酸盐可以提高肉制品的持水力。选择常用的磷酸三钠、六偏磷酸盐、焦磷酸盐为样品,通过混料试验设计对多聚磷酸盐对肉制品持水力的影响进行了研究,建立了测量肉制品持水力的方法和不同多聚磷酸盐对肉制品持水力影响的数学模型。结果表明:不同的磷酸盐单体对肉制品持水力的影响差别是比较大的,大小顺序为焦磷酸盐>磷酸三钠>六偏磷酸盐。

Phosphates are used to increase of meat product. In this article, hexametaphosphate, pyrophosphate and trisodium phosphate are chosen for study. By mixture design, the mathematics model is built to optimize the proportion of these phosphates. The result shows that the different phosphates have different water binding capacity of meat product, and the order is pyrophosphate, trisodium phosphate, and hexametaphosphate.