海藻酸钠与钙盐在低温香肠中的初步应用研究  

Application of Sodium Alginate and Calcium Salt in Low-temperature Sausage

作　　者：范素琴 张娟娟 陈鑫炳 王晓梅 王春霞 董雪 刘海燕 谢素花 

机构地区：[1]青岛明月海藻集团有限公司,山东青岛266400

出　　处：《农产品加工（创新版）（中）》2013年第10期7-9,13,共4页Farm Products Processing

摘　　要：海藻酸钠与钙复合可以形成热不可逆凝胶,用在肉制品中可以提高产品的持水性和品质,选择不同黏度的海藻酸钠与钙盐进行复合,研究海藻酸钠复合保水剂对肉制品持水力和质构的影响,确定最佳比例为:500 mPa·s的海藻酸钠0.3%,乳酸钙0.25%和硫酸钙0.15%,肉制品的持水力可达76.357%,且弹性、咀嚼度、恢复性都较好。Sodium alginate and calcium compound can form heat irreversible gel, and enhance the water holding capacity and quality used in meat products. The study of the water holding capacity on meat products has done which add three different sizes of the sodium alginate and three different types of calcium. By the analysis of the water-holding capacity, and the contributions of the samples which gain from the experiments of mixing materials, it is seemed to be optimal to add 500 mPa. s alginate 0.3%, calcium lactate 0.25% and calcium sulfate 0.15%. Under this formula, the water-holding is up to 76.357%, and the springiness, chewiness and resilience are better.

关 键 词：凝胶 持水力 质构 海藻酸钠 钙盐 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]