猪肉肉糜制品持水性的研究  

Study on the Water- Holding Capacity of Meat Product

作　　者：耿建暖[1] 

机构地区：[1]中国环境管理干部学院,河北秦皇岛066004

出　　处：《食品研究与开发》2013年第8期9-11,共3页Food Research and Development

摘　　要：研究不同胶体种类、胶体添加量和蒸煮时间对猪肉肉糜制品持水力的影响。实验结果表明:胶体种类、添加量和蒸煮时间对肉制品持水性的影响程度不同,其影响力大小依次是胶体的种类、胶体的添加量、蒸煮时间。对肉制品持水性最好的工艺条件为用胶体海藻酸钠,蒸煮时间40 min,添加量0.20%。The influence of the kind and addition of hydrocolloids, and the cooking time on the water- holding capacity of meat product was studied in this paper. The results showed that the influence of the kind of hydrocolloids was the first, next is the addition of hydrocolloids, and the influence of cooking time was the least. The water- holding capacity of meat product was the best when the hydrocolloids was sodium alginate, cookingtime was 40 min, and the addition of sodium alginate was 0.20 %.

关 键 词：胶体 肉制品 海藻酸钠 持水性 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]