四种无磷持水物质对低温熏煮香肠持水性的影响  

Effects of four phosphorus-free water holding agents on water holding capacity of Low Smoked Sausage

作　　者：闫晓蕾[1] 郇延军[1] 孙冬梅[1] 赵亚娟[1] 许伟[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第4期360-364,382,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金课题(31071569)

摘　　要：开发无磷持水剂是生产健康肉制品的要求之一。将无磷持水剂山梨糖醇、海藻酸钠、柠檬酸三钠、碳酸氢钠,分别加入低温熏煮香肠中,研究其对熏煮香肠的持水作用,并与复合磷酸盐的持水作用进行了对比。结果表明:四种持水剂都能够改善产品的持水性,其中海藻酸钠(添加量为0.3%)和碳酸氢钠(添加量1.0%)的加入能使产品的水分含量提高3%～4%。综合考虑各因素,合适的添加浓度为:山梨糖醇8%、海藻酸钠0.3%、柠檬酸三钠0.5%、碳酸氢钠1%。The phosphorus-free water holding agent should be developed to produce healthy meat.Four phosphorus-free water holding agents（sorbitol,sodium alginate,sodium citrate,sodium bicarbonate）were put into the Low Smoked Sausage.The effects of four phosphorus-free water holding and complex-phosphate on the water holding capacity were studied.The results showed：the water holding capacity could be modified by all of the four water holding agents.The moisture content could be enhanced 3% ～ 4% by the addition of sodium alginate and sodium bicarbonate.Take everything into consideration,the suitable additive amount was sorbitol 8%,sodium alginate 0.3%,sodium citrate 0.5% and sodium bicarbonate 1%.

关 键 词：无磷持水剂 低温熏煮香肠 持水性 

分 类 号：TS202.3[轻工技术与工程—食品科学]