大豆分离蛋白和变性淀粉对猪肉糜保水性的影响  

Effects of Isolated Soybean Protein and Modified Starch on Ground Pork Meat Water Holding Capacity

作　　者：柳艳霞[1] 赵改名[1] 高晓平[1] 孙灵霞[1] 张秋会[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《西北农业学报》2009年第4期48-51,共4页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家"十一五"科技支撑计划项目(2007BAD70B02)

摘　　要：研究添加大豆分离蛋白和变性淀粉后对猪里脊和猪后腿肉糜保水性的影响。结果表明,随着大豆分离蛋白和变性淀粉添加浓度的增加,解冻损失、蒸煮损失、离心损失不断降低,添加6%大豆分离蛋白或添加1.0%变性淀粉猪肉糜的解冻损失、蒸煮损失、离心损失率最低,保水性最好;可提高肉制品的出品率,且变性淀粉对猪里脊肉糜及其制品保水性的影响比猪后腿肉显著。The effects of adding isolated soybean protein and modified starch on the water holding capacity of pork longissium dorsi and pork hind leg were studied. The results showed that thawing loss, centrifugal loss and cooking loss declined gradually with the increase of addition amount of isolated soybean protein and modified starch, Adding 6% isolated soybean protein or 1.0%modified starch, thawing loss, centrifugal loss and cooking loss was the lowest and the water holding capacity was the best. While meat productivity increased continually and longissium dorsi of pork land its products of adding modified starch has more significant influence than pork hind leg.

关 键 词：大豆分离蛋白 变性淀粉 猪肉糜 保水性 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]