复合磷酸盐对猪肉丸质构的影响  

Effects of compound phosphates on texture of pork meatball

作　　者：王纪辉[1] 冯廷萃 王修俊[1] 郑君花[1] 李宝升[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]镇远县名城食品厂,贵州镇远557700

出　　处：《肉类工业》2014年第6期36-41,共6页Meat Industry

基　　金：贵州省星火科技项目;黔科合农字〔2013〕5080号

摘　　要：磷酸盐是目前世界各国应用最广泛的食品品质改良剂,在食品生产的各个领域,对食品品质的提高和改善有着不可替代的作用,尤其在肉类工业中能显著提高肉品品质。本实验以猪肉为原料,研究复合磷酸盐的添加量对猪肉肉丸质构特性的影响,在单因素实验确定因素水平的基础上,以肉丸的质构特性、物性学检验为评价指标,对猪肉肉丸质构特性(TPA)进行测定。通过实验确定了淀粉、卡拉胶、大豆分离蛋白的适合添加量,通过单因素和正交试验,确定了三种磷酸盐的添加量,确定了淀粉的添加量为6%、卡拉胶的添加量为0.4%、大豆分离蛋白的添加量为4%、三种磷酸盐的总添加量为0.3%(其中三聚磷酸钠∶焦磷酸钠∶六偏磷酸钠=1∶1∶0.75)时,能显著改善肉丸的质构特性。Phosphates are widely used as food additive in the world. They are used in many field of food processing and can improve the food quality. They play an irreplaceable role in increasing and impro- ving food quality. Particularly in meat industry, they can improve the quality of meat significantly. In this experiment, pork was taken as raw material. The effects of the additional amount of compound phosphate on texture properties of pork meatball were studied. Based on single factor experiment to determine the level of factors, the meatball texture properties and physical characteristic analysis were taken as evaluation indicators to measure TPA of pork meatball. The optimum additional amount of starch, carrageenan and soybean isolated protein was defined by experiment. Through single factor and orthogonal experiment, the additional amount of three kinds of phosphate was defined. The result showed that the additional amount of starch, carrageenan and soybean isolated protein was 6% , 0.4% and 4% , respectively. When the total additional amount of three kinds of phosphate was 0.3% （ STP： SAP： HMP = 1 ： 1：0.75 ） , it can significantly improve the texture features of meatball.

关 键 词：复合磷酸盐 质构 肉丸 

分 类 号：TS202.3[轻工技术与工程—食品科学]