聚磷酸盐在单冻鱿鱼肉片生产中的应用  

STUDY ON POLYPHOSPHATE APPLIED IN SINGLE FREEZING SQUID FILLET

作　　者：黄美娟 

机构地区：[1]宁波海洋渔业公司鱼品厂,315021

出　　处：《海洋渔业》1999年第2期72-74,共3页Marine Fisheries

摘　　要：本文通过试验和方差分析,研究了不同盐类及其浓度和浸泡时间对鱿鱼肉片保水性的影响。结果表明,鱿鱼肉片的最适保水工艺条件是:食盐浓度0.5％,三聚磷酸盐0.5％,浸泡时间7-8h。In this paper, the effect of different salt and its solution and immersing time on holding water capacity of squid fillet was studied by test and variance analysis. Results indicated that the optimum techology conditions of holding water are the concentration of NaCl and Na5P3O10 0.5% respectively and the immersing time 7 to 8 hours.

关 键 词：聚磷酸盐 鱿鱼 肉片 保水性 浸泡 水产品 冻藏 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]