复配胶在蒸煮肉糜制品中的应用  

OPTIMUM WATER-HOLDING CAPACITY OF COMPLEX GUMS USED IN GROUND MEAT PRODUCTS COOKED AT LOW TEMPERATURE

作　　者：张国丛[1,2] 张俊学 刘彦军[2] 马长伟[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]石家庄市农业科学研究院,河北石家庄050041 [3]石家庄市鑫源祥食品有限公司,河北石家庄050021

出　　处：《食品研究与开发》2009年第8期178-182,共5页Food Research and Development

摘　　要：选取几种不同的复配胶,并将不同量的水添加到蒸煮肉糜制品中,通过对产品进行感官评定及失水率的测定,研究复配胶对蒸煮肉糜制品的品质改良作用,同时建立应用于低温肉制品的复配胶保水量优选方法,筛选出不同复配胶在蒸煮肉糜制品中的最适保水量。Several different complex gums of different water-holding capacity were applied to the ground meat products cooked in a low temperature. The results of the panel test and the percentage of the water loss of the products indicated that the complex gums could improve the quality of the meat products and different complex gums had different optimum water-holding capacity. At the same time, the methods about how to determine the optimum water-holding capacity of the complex gums were set up.

关 键 词：复配胶 肉制品 保水量 品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]