两种磷酸钠盐对新鲜猪血抗凝特性影响的实验研究  

Study on effect of two sodium phosphates on anti-coagulation properties of fresh pig blood

作　　者：施刘翠[1] 陈从贵[1] 蔡克周[1] 卢进峰[2] 宋古全 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽宝迪肉类食品有限公司,安徽淮北235000

出　　处：《食品工业科技》2012年第3期95-98,共4页Science and Technology of Food Industry

基　　金：科技部科技人员服务企业项目(2009GJC30045);安徽省现代农业家禽产业技术体系资助

摘　　要：为寻找低成本的有效血液抗凝剂,实验选用六偏磷酸钠和焦磷酸钠作为抗凝剂,考察抗凝血液的黏度、色泽、灰分和挥发性盐基氮(TVB-N),并对实验结果进行综合评价。结果表明,添加0.6%六偏磷酸钠和0.8%以上焦磷酸钠,可获得较佳的原血抗凝效果;高浓度(1.0%)的六偏磷酸钠和焦磷酸钠能够分别提高血液中血浆液的亮度和改善其a*值,但它们均会导致血浆产品灰分的增加;0.6%～0.8%焦磷酸钠还会在抗凝血液贮藏30h后保持较低的TVB-N值。焦磷酸钠的综合抗凝效果优于六偏磷酸钠,并以0.8%的焦磷酸钠添加量较优。In order to develop low-cost and effective blood anticoagulant,the effects of sodium hexametaphosphate（SH） and sodium pyrophosphate（SP） on viscosity,color,ash content and total volatile basic nitrogen（TVB-N） of fresh pig blood were investigated,and the comprehensive results were evaluated.The results showed that the addition of 0.6% SH or 0.8% SP could effectively prevent the clotting of fresh pig blood.SH increased the brightness L value of the blood at 1.0% addition level and SP improved a value at same level,but both phosphates could increase the ash content of products.The addition of 0.6%～0.8% SP lessened the increase of TVB-N value after 30h storage of treated blood.The comprehensive result of SP was better than the SH,and the addition level of 0.8% was appropriate.

关 键 词：猪血 抗凝特性 六偏磷酸钠 焦磷酸钠 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]