壳聚糖对肌肉保水性的影响  

Effects of chitosan on water holding capacity of muscle

作　　者：赵改名[1] 祝超智[1] 柳艳霞[1] 李苗云[1] 黄现青[1] 孙灵霞[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品工业科技》2009年第9期78-81,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划项目(2007BBAD70B02);河南省高校杰出人才创新工程项目(2006KYCX003)

摘　　要：以猪背最长肌为原料,研究了壳聚糖涂膜处理对猪肉保水性的影响。结果表明,在一定时间内,壳聚糖涂膜处理能够显著降低猪肉的滴水损失率和贮存损失率,提高肌肉水分含量,色差指标中亮度值随浸泡时间的延长而呈现上升趋势,而其他色度指标不受影响。结果提示:壳聚糖涂膜具有明显的保水性作用,其浓度在0.3%、浸泡时间为150s时保水效果最好。The effects of chitosan coating on muscle water-holding capacity（WHC）were investigated using pork M.Iongissimus dorsi.The results showed that during cold storage chitosan coating could notably decrease the drip loss and purge loss of pork and increase its moisture content; while the lightness value rose with immersion time and other index of chromatic aberration was not affected.The results indicated that chitosan coating could increase pork WHC and pork immersed in 0.3% chitosan solution for 150s would displayed the best WHC.

关 键 词：肉的保水性 壳聚糖 滴水损失 贮存损失 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]