磷酸盐提高海湾扇贝闭壳肌保水性的初步研究  

Phosphate additives on improving water-holding capacity of scallop(Argopectens irradias) closed shell muscle

作　　者：祖铁红[1] 焦学芹[1] 张欣彩 冉丁[1] 李娜[1] 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：《食品科技》2014年第2期241-245,共5页Food Science and Technology

基　　金：国家海洋公益性行业科研专项配套资金项目(201205031)

摘　　要：采用正交试验对海湾扇贝复合磷酸盐保水剂进行开发与优化,以解冻损失率、蒸煮损失率和盐溶蛋白热诱导凝胶保水性(WHC)为考察指标,研究焦磷酸钠、三聚磷酸钠和六偏磷酸钠对海湾扇贝闭壳肌保水性的影响。试验结果表明:复配保水剂浸泡液各成分质量浓度最佳配比为焦磷酸钠2.2%、三聚磷酸钠0.8%、六偏磷酸钠0.6%,与对照组(蒸馏水浸泡)比较,海湾扇贝闭壳肌解冻损失率从21.89%降低到-4.15%,蒸煮损失率从61.20%降低到38.54%,盐溶蛋白热诱导凝胶的保水性为2.63%。Compound phosphate was developed and optimized by orthogonal experiment for improving the water-holding capacity of scallop（Argopectens irradias） closed shell muscle. In order to verify the effect of the phosphate, thawing loss rate, cooking loss rate and the gel water holding capacity（WHC） were tested. According to the results of orthogonal experiment L9（34）, the optimum compositions were： sodium pyrophosphate 2.2%, sodium tripolyphosphate 0.8%, sodium hexametaphosphate 0.6%, compared with the control group, the thawing loss rate and cooking loss rate were respectively reduced from 21.89% to-4.15%, 61.20% to 38.54%, WHC was 2.63%.

关 键 词：海湾扇贝 闭壳肌 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]