无磷保水剂对冷鲜犊牛肉保水性及嫩度的影响  

Effect on water-retention and tenderness of non-phosphorus water retention agents for cold fresh calf beef

作　　者：张峰[1] 何光中 罗爱平[1] 贺杰[1] 杨琴[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州省畜牧兽医科学研究所,贵阳550025

出　　处：《食品科技》2015年第2期135-138,共4页Food Science and Technology

基　　金：贵州省科技厅科技计划项目(黔科合NZ字[2012]3010);贵州省农业委员会项目(GZCYTX-0301-03)

摘　　要：以犊牛肉为研究对象,失水率、持水力为评鉴指标,采用U12(124)均匀实验设计优化无磷保水剂复合配比,结合衬垫托盘包装,对冷鲜犊牛肉保水性及嫩度进行研究,结果表明:无磷保水剂最佳配比为:乳酸钠0.2%、醋酸钠1%、氯化钠0.25%、壳聚糖0.8%。该保水剂对冷鲜犊牛肉具有明显的保水嫩化作用,使冷鲜犊牛肉失水率降低41.4%,持水力提高8.79%,剪切力降低至2.90 kg(P<0.05)。In combination with liner pallet packaging, the ability of water retention and tenderness of calf beefwere studied by U12（124） uniform experimental design to optimize the composite ratios of non-phosphorus water retention agents with water loss and water holding capacity as evaluation indicators. The results showed that the optimum ratios of non-phosphorus water retention agents were sodium lactate was 0.2%, sodium acetate was 1%, sodium chloride was 0.25% and chitosan was 0.8%. The water-retention had obvious water retention and tenderization effects on cold fresh veal with the rate of water loss reduced 41.4%, the ability of water retention increased 8.79% and shear force reduced to 2.90 kg respectively.

关 键 词：无磷保水剂 冷鲜犊牛肉 保水性 嫩化 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]