复合磷酸盐对虾夷扇贝闭壳肌保水效果的研究  

The Research on Water-holding Capacity of Patinopecten Yessoensis Closed Shell Muscle by Compound Phosphates

作　　者：祖铁红[1] 崔瑞颖[1] 张欣彩 崔波[1] 梁帅峰 张志胜[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001

出　　处：《食品工业》2013年第11期31-33,共3页The Food Industry

摘　　要：试验以虾夷扇贝为试材,研究1%,2%,3%,4%,5%五种不同质量分数的复合磷酸盐溶液浸泡处理对闭壳肌保水效果、质构特性和色差的影响。试验结果表明,各处理中,3%的复合磷酸盐溶液保水效果最好,与对照组比较,可以显著提高闭壳肌的保水性(p<0.05),闭壳肌的水分含量高达71.3%,解冻后仍可保持浸泡时的增重量,解冻损失率为-9.90%,蒸煮损失率为34.24%,色泽和质地均较好。Using patinopecten yessoensis as material, in order to research the water-holding capacity influence of compound phosphates on closed shell muscle, a comparative analysis between water-holding capacity and texture of change by 5 different concentrations （1%, 2%, 3%, 4%, 5%） was made. The results showed that the treatment effect of 3% compound phosphates immersion fluid is the best among all the concentrations. Compared with the others, it can significantly improve the water-holding capacity. In this condition, moisture content can reach as high as 71.3%; The increasing weight is still kept after thawing; Thawing loss rate and cooking loss rate are -9.90% and 34.24%; The color and texture of closed shell muscle are the best.

关 键 词：闭壳肌 复合磷酸盐 保水性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]