复合磷酸盐对鸡肉制品质构特性的影响研究  

Study on effects of compound phosphate on texture characteristics of chicken products

作　　者：郝娟[1] 丁武[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《肉类工业》2010年第2期21-24,共4页Meat Industry

摘　　要：主要研究了焦磷酸钠(SAP)、三聚磷酸钠(STP)、六偏磷酸钠(HMP)三种盐复合后对鸡肉制品质构特性及蒸煮得率和色泽的影响。结果表明:当复合磷酸盐的配比为2:3:1(SAP:STP:HMP),添加量为0.30%时,鸡肉制品的硬度、弹性、粘着性、咀嚼性、回复性、蒸煮得率及颜色亮度(L*)值均较好。影响鸡肉制品质构特性的主次顺序为STP>SAP>HMP。The effects of compound phosphate （sodium pyrophosphate （SAP）, sodium tripolyphosphate （STP）,sodium hexametaphosphate （HMP）） on texture characteristics, cooking yield and color of chicken products were studied. The results revealed that： hardness, adhesiveness, springiness, chewiness, resilience, cooking yield and brightness （L＊ ） values of the chicken products were better, when the ratio of compound phosphate was 2 ： 3 ： 1 （ SAP ： STP ： HMP）, and the adding amount was 0. 30%. The influencing order for the texture characteristics of chicken products was ： STP 〉 SAP 〉 HMP.

关 键 词：复合磷酸盐 鸡肉制品 质构特性 蒸煮得率 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]