大分子无磷持水剂对肉类品质的影响  

Effects of Non-phosphate Macro-molecular Water-retention Agents on Meat Quality

作　　者：王黎明[1] 李晶[1] 龙志芳[1] 彭恒[1] 

机构地区：[1]无锡商业职业技术学院旅游管理学院,江苏无锡214153

出　　处：《食品研究与开发》2016年第14期221-224,共4页Food Research and Development

基　　金：江苏省大学生创新创业训练计划(SDC201520);横向课题:五香咸肉的开发(HX2015008)

摘　　要：主要研究常用大分子无磷持水剂对鱼肉、猪肉、虾仁的持水能力、感官品质以及抗氧化能力的影响,以便配制出效果更好的肉类无磷保水剂。研究结果表明,海藻酸钠对鱼肉、虾仁、猪肉的持水能力、感官品质以及抗氧化能力都提高较多,而果胶、黄原胶、水溶性壳聚糖则对鱼肉、虾仁、猪肉的持水能力和抗氧化能力的改善效果较好,聚葡萄糖对鱼肉、虾仁、猪肉的持水能力、感官品质的提高效果较好。It was investigated in this paper that the effects of non-phosphate macro-molecular water-retention agents on the water-retention ability,sensory quality and oxidation resistance of fish meat,shrimp meat and pork. The results showed that sodium alginate can improve obviously the water-retention ability,sensory quality and oxidation resistance of fish meat,shrimp meat and pork. While pectin,xanthan gum,water soluble chitosan can increase obviously the water-retention ability and oxidation resistance of fish meat,shrimp meat and pork.Glucan can improve obviously the water-retention ability and sensory quality of fish meat,shrimp meat and pork.

关 键 词：大分子持水剂 肉 持水能力 感官品质 抗氧化能力 

分 类 号：TS202.3[轻工技术与工程—食品科学]