酪蛋白钠稳定肉糜机理的研究  

Experiment on improved stability of mashed meat employing sodium caseinate

作　　者：赵全[1] 陈奇[2] 

机构地区：[1]哈尔滨学院生命科学与化学学院,黑龙江哈尔滨150086 [2]长沙理工大学,湖南长沙410076

出　　处：《食品与机械》2006年第4期52-53,共2页Food and Machinery

基　　金：哈尔滨市留学回国人员基金资助项目(2003AFLXJ002)

摘　　要：通过对添加酪蛋白钠预制乳剂香肠样品与对照样扫描电镜照片的分析,对生产乳化香肠的肉糜进行研究,解决向肉糜中加入部分非肉蛋白质后导致的游离脂肪和水分含量较高而肌纤维蛋白不足,导致肉糜不稳定的问题,证明了酪蛋白钠可在脂肪球表面形成1μm强韧亲水蛋白膜,稳定了肉糜的脂肪-蛋白质-水体系,同时说明了酪蛋白钠是一种有效的肉制品乳化剂。In this paper, an analysis was conducted eonceming scanning electron photomierograph of the sausage sample of sodium casein-ate added,sausage sample of sodium casein-ate was investigatal intended to solve the proplem of unstable of the sausage sample with the latter being formed about 1μm indomitable hydrophanous protein film on the surface of the fat globule in increasing stability of fat, protein and water system. At the same time sodium is proved to be useful.

关 键 词：肉糜 酪蛋白钠 蛋白膜 稳定机理 

分 类 号：TS202.3[轻工技术与工程—食品科学]