增稠剂提高牛肉持水性的配方研究  

Improvement of Water Holding Capacity of the Beef by Food Thickeners

作　　者：施冰心[1] 董庆利[1] 刘宝林[1] 黎园园[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《肉类研究》2010年第4期18-20,共3页Meat Research

摘　　要：肉的持水性指肉在冻结、冷藏、解冻、腌制、绞碎、斩拌、加热等加工处理过程中肉中的水分以及添加到肉中的水分的保持能力。肉的持水性直接关系到肉制品的质地、嫩度、切片性、弹性感,出品率等项质量指标和经济指标。为研究提高肉及肉制品的持水性,本文通过添加不同增稠剂(黄原胶、海藻酸钠、卡拉胶)对离心法测定牛肉持水性的影响,以单因素试验确定最佳添加量,并进行正交试验。确定显著提高牛肉持水性的最佳组合添加量为黄原胶0.2%,海藻酸钠0.2%,卡拉胶0.3%。Water holding capacity （WHC） of meat refers to the water retention capacity of meat when processing in the water to the freeze, frozen, thawed, preserved, minced, chopped mixing, heating and adding water to the meat. WHC of meat directly affects the quality of meat texture and tenderness, capability of slice, springiness and production rate. To improve WHC of meat and meat products, this paper measures the water holding capacity of the beef with addition of food thickeners （xanthan gum, sodium alginate, carrageenan）. The optimal protocol was determined by single-factor experiment with orthogonal experiment, which is 0.2% xanthan gum ＋ 0.2%sodium alginate ＋ 0.3% carrageenan.

关 键 词：持水性 离心法 牛肉 正交试验 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]