磷酸盐对牛肚嫩度及保水性的影响  

Effect of Polyphosphate on Tenderness and Water-holding Capacity of Beef Tripe

作　　者：高菲菲[1] 王蓉蓉[1] 姚瑶[1] 张雅玮[1] 彭增起[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2013年第13期132-135,共4页Food Science

摘　　要：采用L9(34)正交试验研究不同类型磷酸盐对牛肚嫩度及保水性的影响。通过对剪切力值、增重率和蒸煮损失3个指标的测定,得出影响嫩度和保水性的最优组合。结果表明:焦磷酸四钠对嫩度和增重率有显著影响,六偏磷酸钠对嫩度和蒸煮损失影响显著,三聚磷酸钠和浸渍时间的影响不显著。当浸渍时间为24h时,复合磷酸盐配比为焦磷酸四钠0.4%、三聚磷酸钠0.4%和六偏磷酸钠0.3%,牛肚嫩化效果最好。当焦磷酸四钠0.2%、三聚磷酸钠0.2%、六偏磷酸钠0.2%、浸渍时间36h时,牛肚的保水性最好。This study investigated the effect of different polyphosphates on the tenderness and water-holding capacity of beef tripe.An orthogonal array design involving 9 experiments of 4 variables at 3 levels was used to establish the optimal combined treatment with three polyphosphates based on shear force,weight gain ratio and cooking loss for improved tenderness and water-holding capacity of beef tripe.Results indicated that pyrophosphate had a significant effect on the tenderness and weight gain ratio of beef tripe,and hexametaphosphate also had a significant effect on the tenderness and cooking loss,but the effect of triphosphate and steeping time was not significant.The best results for tenderization of beef tripe were achieved by 24 h steeping in an aqueous solution containing 0.4% pyrophosphate,0.4% triphosphate and 0.3% hexametaphosphate,while 36 h steeping in an aqueous solution containing 0.2% pyrophosphate,0.2% triphosphate and 0.2% hexametaphosphate provided the best water-holding capacity of beef tripe.

关 键 词：瘤胃 嫩度 保水性 磷酸盐 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]