复合磷酸盐对鲜切猪里脊肉肌球蛋白凝胶保水性的影响研究  

Effect of Mixed Phosphates on Water-holding capacity of Heat-induced Gelation of Myosin in Fresh Griskin

作　　者：刘颖[1] 王修俊[1] 邱树毅[1] 李宝升[1] 

机构地区：[1]贵州大学化工学院,贵州贵阳550003

出　　处：《现代食品科技》2008年第4期324-326,共3页Modern Food Science and Technology

摘　　要：本文研究了焦磷酸钠(SAP)、三聚磷酸钠(STP)、六偏磷酸钠(HMP)及复合磷酸盐对猪肉肌球蛋白凝胶保水性的影响。结果显示:当复合磷酸盐的配比为2:1:1(SAP:STP:HMP),添加量为0.2%时,可获得最佳的感官品质和较好凝胶保水性,影响凝胶保水性因素的主次顺序为SAP>HMP>STP,且SAP和HMP对凝胶保水效果具有显著影响。The effects of sodium pyro-phosphate （SAP）, sodium tripoly-phosphates （STP）, sodium hexameta-phosphates（HMP）and mixed phosphates on water-holding capacity of heat-induced gelation of myosin in flesh griskin were studied. Results showed that the optimal ratio of the phosphates （SAP, STP and HMP）, and dosage of the mixed phosphates were 2： 1：land 0.2%, respectively, under which the gel showed the highest water-holding capacity and sensory quality. The order of the phosphates affecting the water-holding capacity Of the gel was SAP〉HMP〉STP.

关 键 词：复合磷酸盐 猪里脊肉 凝胶 保水性 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]