肉制品保水性的研究  

Studies on the Water Holding Capacity of Meat Products

作　　者：吕兵[1] 张静 

机构地区：[1]无锡轻工大学食品学院,无锡214036

出　　处：《食品科学》2000年第4期23-26,共4页Food Science

摘　　要：肉制品的保水性对产品的成品率和质量至关重要。本文主要研究了复合磷酸盐和酪蛋白酸钠对提高肉制品保水性的作用。结果表明：复合磷酸盐的最佳配比为２∶２∶１（三聚磷酸钠：焦磷酸钠：六偏磷酸钠），最适用量为０．４％；０．４％的复合磷酸盐和２％的酪蛋白酸钠组合添加于火腿肠中，得到理想的保水效果。同时能明显改善制品的品质。Water holding capacity (WHC) is very important to the yield and the quality of the products processed. This paper studied the function of the mixed phosphates and sodium caseinate (SC) to improve the WHC of meat products .The results showed: the best combining ratio of mixed phosphates was 2∶2∶1 (tetrasodium pyrophosphate SPP: sodium tripolyphosphates STP: sodium hexametaphosphate SHMP raspectively) and the best mixed phosphsts quantity added was 0.4% .With the combination of 0 .4% mixed phosphates and 2% SC added to the meat products, the result was the best for WHC and. qualify.

关 键 词：肉制品 复合磷酸盐 酷蛋白酸钠 保水性 成品率 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] TS251.1[轻工技术与工程—食品科学与工程]