复合磷酸盐对猪肉脯嫩度的改善研究  

Improvement of the Tenderness on the Dry Meat Slice Using Compound Phosphate

作　　者：李培红[1] 郇延军[1] 刘君[1] 王怀欣[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《肉类研究》2010年第6期47-54,共8页Meat Research

基　　金：国家十一五科技支撑计划(2006BAD05A15)

摘　　要：本文研究了焦磷酸钠(Sodium Pypophosphate,SPP)、三聚磷酸钠(Sodium Tripolyphosphate,STP)和六偏磷酸钠(Sodium Hexametaphosphate,SHMP)对猪肉脯的嫩化效果,先通过单因素试验得出三种磷酸盐对猪肉脯作用效果最佳的浓度和时间范围,又按照中心复合正交试验设计理论,采用响应曲面法筛选了三种磷酸盐复合的最佳搭配比例,最后确定了复合磷酸盐的最适添加量。结果显示:SPP、STP、SHMP均能提高猪肉脯的嫩度,但不同种类磷酸盐对猪肉脯的嫩化效果存在差异性,其作用效果大小顺序为:STP>SPP>SHMP;通过响应曲面法筛选得到的最佳搭配比例是:40∶27∶32;最终确定使用最佳配比的复合磷酸盐的最佳浓度为5g/l。The research is about the using conditions and tenderize effects of the phosphate on the dry meat slice. First single factor experiment was did to get the best concentration and time range for the optimal tenderize effect. Then we used the central composite design theory to do the orthogonal experiment, which got the optimal collocation for us when use the compound phosphate, at last we got the optimal concentration of the compound phosphate. Results show that： SPP,STP and SHMP all can obviously improve the tenderness of the dry meat slice, and the effect of the order is just like this： STP 〉SPP 〉SHMP. Through the response surface method we get the optimal mixing proportion is 40：27：32. The optimal concentration of compound phosphate is 5g/l.

关 键 词：猪肉脯 焦磷酸钠 三聚磷酸钠 六偏磷酸钠 嫩度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]