冷冻鸡肉块保水、保鲜的研究  

THE STUDY OF WHC AND FRESHNESS ON FROZEN CHICKEN BLOCK

作　　者：张坤生[1] 马欣明[1] 任云霞[1] 

机构地区：[1]天津商学院食品工程系,天津300134

出　　处：《食品研究与开发》2005年第6期131-135,共5页Food Research and Development

基　　金：国家"十五"重大专项子课题(2001BA501A29);天津市自然科学基金资助项目(043611911);天津市高等学校科技发展基金项目(2004BA02)

摘　　要：本文研究了添加保水剂和改变加工条件,对鸡肉块解冻后失水率的影响。单因素实验结果表明,较好的浸泡温度为20℃,较好的浸泡时间是30min,聚丙烯酸钠添加量为0.0012%,其作用效果随浸泡时间的延长而提高,焦磷酸钠添加量为0.08%,当它与卡拉胶混合时,需在室温下搅拌3min。而正交试验显示最佳混合液组成是焦磷酸钠为0.08%,聚丙烯酸钠0.0012%,浸泡时间为30min。This paper studied the effect on percentage of loosing water by adding additions and changing the technical conditions.Tbe result of the single fact experiment suggests that the better condition of this experiment is dipping chicken in 20℃ for 30 min. 0.0012% sodium polyacrylate was better and the effect of it would improved as a longer dipping was taken.The better additive quality of sodium pyrophosphate was 0.08%.It needed 3min mix round.The best technical condition is adding 0.08% sodium pyrophosphate, 0.0012% sodium polyacrylate and dipping for 30min.

关 键 词：冻藏 焦磷酸钠 鸡肉块 解冻 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]