多聚磷酸盐对猪肉丸质构特性的影响研究  

Studies of effects on polyphosphates for pork meat ball qualities

作　　者：王秀霞[1] 胡坤[1] 方少瑛[1] 何志波[1] 何国富[1] 

机构地区：[1]广东药学院公共卫生学院,广州510224

出　　处：《肉类工业》2006年第3期17-20,共4页Meat Industry

摘　　要：研究了焦磷酸钠、三聚磷酸钠对猪肉丸蒸煮损失、质构特性和破裂特性的影响。结果表明,焦磷酸钠和三聚磷酸钠能显著改善肉丸的蒸煮损失。其中三聚磷酸钠的作用尤为明显,添加0·3%的三聚磷酸钠可以将肉丸的蒸煮损失控制在1·0%左右;添加焦磷酸钠或三聚磷酸钠显著改善了肉丸的硬度、脆性、咀嚼性以及破裂特性。0·3%的焦磷酸钠极大的改善了肉丸的破裂特性,但其咀嚼性却比0·2%添加量的低。肉丸破裂强度随三聚磷酸钠添加量的增加而较缓慢地增加,其破裂点距离在高于0·1%的添加量后不再增加。Effects of sodium tripolyphosphate and sodium pyrophosphate on cooking losses, texture properties and fracture properties of pork meat ball were studied, and the results were as follow： sodium tripolyphosphate and sodium pyrophosphate all remarkably reduced the cooking losses of pork meat ball, and the effect of sodium tripolyphosphate is more effective than that of sodium pyrophosphate. Addition of 0.3 % dosage of tripolyphosphate reduced the cooking loss up to 1.0 % approximately. The hardness, fracturability, chewiness and fracture properties of pork meat ball were significantly modified with the addition of sodium tripolyphosphate or sodium pyrophosphate, and 0.3 % dosage of sodium pyrophosphate remarkably improved fracture properties of meat ball but its chewiness was much lower than that of 0.2 % dosage. Fracture strength of meat ball increased slowly with tripolyphosphate contents increasing, but the fracture displace increased at 0.1% dosage and leveled off after that point.

关 键 词：肉丸 质构特性 破裂特性 多聚磷酸盐 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]