混合磷酸盐在鸭肉中的应用研究  

Applied research on mix-phosphate in duck meat

作　　者：孙卫青[1] 吴冬 

机构地区：[1]长江大学生命科学学院,荆州434025 [2]江苏雨润食品产业集团有限公司,南京210000

出　　处：《食品科技》2005年第2期64-66,70,共4页Food Science and Technology

摘　　要：实验采用3因子2次通用旋转设计,研究3种不同配比的磷酸盐对鸭肉保水性的影响,得出了获得最大保水率时的最优磷酸盐组合:焦磷酸钠3.15%、三聚磷酸钠0.48%、六偏磷酸钠1.89%。同时分析3种磷酸盐单独和交互应用的作用方式。Effect of three different phosphate ratios on duck performance maintaining moisture has been studied with three-factors quadratic rotation design in this experiment. Result showed that the most excellent ratio of phosphate is as follows: SPP3.15%?STPP0.48%?SHMP1.89%. Besides, the manner of three phosphates applied to duck simply or interactively was analyzed.

关 键 词：磷酸盐 保水率 效应 

分 类 号：TS202.3[轻工技术与工程—食品科学]