复合多聚磷酸盐肉丸品质改良剂的研制  

Development of composite polyphosphate improver for pork meatball

作　　者：胡坤[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,广东广州510310

出　　处：《肉类工业》2008年第3期33-36,共4页Meat Industry

摘　　要：通过正交实验研究了焦磷酸钠、三聚磷酸钠和水分对猪肉丸质构特性和破裂特性的影响。结果表明,当焦磷酸钠和三聚磷酸钠混合使用时,高剂量的焦磷酸钠对肉丸的食用品质有负面的影响,而高剂量的三聚磷酸钠明显改善肉丸的食用品质。水仅在较高添加量时(15%)才能显著改善肉丸的食用品质。焦磷酸钠和三聚磷酸钠复配使用于肉丸改良剂的最佳配比为1∶3。Influence of sodium pyrophosphate, sodium triphosphate and water content on the texture characteristics and breakdown traits of pork meatball were studied through orthogonal experiment and the results were as follows： higher dosage of sodium pyrophosphate had negative effects on edible qualities of meatball while higher dosage of triphosphate significantly improved its edible qualities. Edible qualities could be improved only when water content reached 15%, The optimum ratio of triphosphate to sodium pyrophosphate was 1 ： 3 when compound phosphate was used as quality improver of meatball.

关 键 词：肉丸 焦磷酸钠 三聚磷酸钠 品质改良剂 水分 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]