pH和多聚磷酸盐对不同类型鸡肉热诱导凝胶保水性的影响  

Effect of pH and polyphosphates on WHC of heat-induced gelation of chicken breast and leg salt-soluble proteins

作　　者：赵春青[1] 彭增起[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001

出　　处：《食品工业科技》2002年第8期25-27,共3页Science and Technology of Food Industry

摘　　要：主要研究了多聚磷酸盐及pH对鸡肉盐溶蛋白质热诱导凝胶保水性的影响。结果表明,形成胸肉、腿肉良好凝胶的pH分别为6.5、6.9;影响胸肉凝胶保水性因素的主次顺序为焦磷酸钠(SP)>三聚磷酸钠(STP)>六偏磷酸钠(HMP),影响腿肉凝胶保水性因素的主次顺序为六偏磷酸钠(HMP)>焦磷酸钠(SP)>三聚磷酸钠(STP)。胸肉和腿肉在不同的条件下形成凝胶的保水性各异,胸肉的最大保水性为98%,腿肉的最大保水性为90%。The effects of polyphosphates and pH on heat-induced gelation of salt-soluble proteins from chicken were studied.The experimental results showed that the optimum pH for leg and breast protein was about 6.9 and 6.5 respectively.The influential order of different polyphosphate types isbreast SP>STP>HMP the optimum level of water holding capacity was 98% leg HMP>SP>STP the optimum level water holding capacity whc was 88%.

关 键 词：PH 多聚磷酸盐 鸡肉 热诱导凝胶 保水性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]