猪血血浆分离蛋白对灌肠类制品质构影响的研究  

Study on the Effect of Sausage Product Texture by Plasma Protein Isolate

作　　者：范素琴[1,2] 陈鑫炳[1,2] 于功明[1,2] 王成忠[1,2] 

机构地区：[1]山东轻工业学院食品与生物工程学院,济南250353 [2]青岛明月海藻集团有限公司,青岛胶南266400

出　　处：《肉类研究》2009年第1期9-11,39,共4页Meat Research

摘　　要：本试验以猪肉为主要原料,以猪血血浆分离蛋白为主要添加剂,设计不同配方制成灌肠然后测定各组分对灌肠质构的影响。通过正交试验确定最佳配方为,肥瘦比例为3:7,猪血血浆分离蛋白的用量为3%,复合磷酸盐用量为0.3%,亚硝酸钠的添加量为0.001%。The experiment with pork as the main raw material and blood plasma protein isolates as the main additive, designs different formula then made texture effects by determining the components of enema. The optimal formula is minced meat ratio 3：7, plasma protein isolate 3%, composite phosphate 0.3%, and sodium nitrite content 0.001%,which determined by orthogonal experiment.

关 键 词：血浆分离蛋白 灌肠 质构特性 感官评价 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]