无磷保水剂对川香鸡柳品质的影响  

Effect of non-phosphate additive on the quality of sichuan chicken fillet

作　　者：王立东[1] 范维江[1] 张庆玉 苏良华 惠增玉 WANG Li-dong;FAN Wei-jiang;ZHANG Qing-yu;SU Liang-hua;HUI Zeng-yu(Shandong Institute of Commerce and Technology,Jinan 250103;Shandong Huifa Food Co.,Ltd.,Zhucheng 250000)

机构地区：[1]山东商业职业技术学院,济南250103 [2]山东惠发食品股份有限公司,诸城250000

出　　处：《中国食品添加剂》2021年第2期71-75,共5页China Food Additives

摘　　要：研究分别对添加柠檬酸、柠檬酸钠、碳酸氢钠和碳酸钠的川香鸡柳保水性能变化进行研究。在单因素试验基础上,以冷冻损失为衡量指标,通过正交试验设计得到无磷保水剂的优化复合配比为:柠檬酸0.15%,柠檬酸钠0.5%,碳酸氢钠0.1%及碳酸钠0.5%,能够使冷冻损失率由9.12%降至3.75%,油炸损失率由8.49%下降到了3.68%,单因素方差分析结果显示,处理组与对照组比较,差异极显著,说明该研究得到的无磷保水剂复合配比有较好的保水性能。In this study,the effect of citric acid,sodium citrate,sodium bicarbonate and sodium carbonate on changes of water-retaining property of sichuan chicken fillet were studied.On the basis of single factor experiment,the freezing loss was used as the index in order to measure water-retaining property.The optimal compound ratio of non-phosphate additive was obtained of 0.15%citric acid,0.5%sodium citrate,0.1%sodium bicarbonate and 0.5%sodium carbonate.This non-phosphate additive could reduce the freezing loss rate from 9.12%to 3.75%,and the frying loss rate from 8.49%to 3.68%.The results of one-way ANOVA showed the significant difference between the treatment group and the control group.The results showed that the non-phosphate additive has good water-retaining property in this study.

关 键 词：无磷保水剂 川香鸡柳 冷冻损失 油炸损失 正交试验 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.44[轻工技术与工程—食品科学与工程]