无磷酸盐制剂对牛肉嫩度和保水性的影响  

Effect of preparation except phosphate on the tenderness and water-holding capacity of beef

作　　者：李雪姣[1] 马悦培[1] 谌徽[1] 王雪梅[1] 高红亮[1] 常忠义[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《食品工业科技》2010年第3期109-111,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30600079)

摘　　要：研究一种新的制剂替代磷酸盐达到对牛肉保水嫩化的效果。通过L9(34)正交实验确定了制剂的最佳配比为苹果酸钠4%、醋酸钠1.5%、氯化钠1.5%、水93%。结果表明,此制剂具有较好的保水效果及嫩化能力,使牛肉的蒸煮损失率降低至14.79%(P<0.05),剪切力减少到22.90N(P<0.05)。The objective of this study was to research a new preparation except phosphate to improve the water-holding and make the beef tender.Through L9 （3^4 ） test, the best content was determined, which was 4% sodium malate,l.5% sodium acetate, 1.5% sodium chloride and 93% water.The results showed that the preparation had good water keeping and tenderizing effect.The preparation can reduce the rate of cooking water to 14.79% （ P 〈 0.05） and shear force to 22.90N（ P 〈 0,05）than the control sample of beef.

关 键 词：牛肉 嫩化 吸水率 蒸煮损失率 剪切力 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]