共查询到18条相似文献,搜索用时 140 毫秒
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为了提高猪肉丸的含水量,将淀粉、卡拉胶、大豆分离蛋白、三聚磷酸钠(STP)、焦磷酸钠(SAP)和六偏磷酸钠(HMP)不同功能的食品添加剂进行复配添加到猪肉丸中。结果表明:当淀粉、卡拉胶、大豆分离蛋白、复合磷酸盐的添加量分别为6%、0.4%、6%,0.2%,复合磷酸盐(STP∶SAP∶HMP)的最佳配比为0.75∶1∶1时,达到提高肉丸含水量的作用;三种磷酸盐中影响肉丸保水效果的因素主次关系为STP>SAP>HMP,且STP对肉丸的保水效果有显著影响。 相似文献
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三黄鸡分别禁食0、8、16h和24h,采用三管齐断法宰杀,于宰后僵直前(0h)、僵直阶段(3h)和僵直后(24h)分别制成鸡肉糜,测定新鲜肌肉的pH值,鸡肉肠的蒸煮损失、加压损失、剪切力值、肉色和质构等指标,观察不同禁食时间对僵直前后鸡肉糜制品品质的影响。结果表明:随着禁食时间延长,pH值先升高后降低(P<0.0 5),蒸煮损失和加压损失都有增加的趋势,剪切力值有降低的趋势,未禁食组僵直前鸡肉肠的硬度、弹性、黏聚性、胶黏性和咀嚼性最高,禁食16h组僵直和僵直前的质构特性优于禁食8h和24h组。随着宰后时间延长,p H值显著降低,持水力显著下降,僵直后鸡肉肠的质构特性劣于僵直和僵直前鸡肉肠的质构特性。 相似文献
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以新鲜杂色蛤为原料,选择不同添加量的焦磷酸钠、三聚磷酸钠和六偏磷酸钠,对样品进行浸渍处理,采用正交实验设计,对高温高压得到的即食杂色蛤产品进行质构特性、蒸煮得率、亮度以及三者综合结果的测定。结果表明:三种磷酸盐对产品质构特性和蒸煮得率影响的主次顺序均为:三聚磷酸钠〉焦磷酸钠〉六偏磷酸钠,对产品亮度影响的主次顺序为:焦磷酸钠〉三聚磷酸钠〉六偏磷酸钠,其中三聚磷酸钠对蒸煮得率的影响极显著(P〈0.01),焦磷酸钠对蒸煮得率的影响显著(P〈0.05)。以综合结果为主要评定指标,得到复合磷酸盐的较优组合为添加0.15%的焦磷酸钠、0.10%的三聚磷酸钠和0.05%的六偏磷酸钠,总添加量为0.30%,此时产品的质构特性、蒸煮得率和亮度都比较理想,感官评分从2.0±0.82上升到了4.4±0.52。 相似文献
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磷酸盐和转谷氨酰胺酶对鸡肉肠出品率和硬度的影响 总被引:4,自引:0,他引:4
本文主要研究了焦磷酸钠(SPP)、三聚磷酸钠(STP)和六偏磷酸钠(SHMP)对鸡肉肠出品率的影响,并采用L9(3^4)正交试验设计确定了鸡肉肠中添加复合磷酸盐的最佳配比;通过复合磷酸盐(0.2%、0.3%、0.4%)与转谷氨酰胺酶(0.4%、0.6%、0.8%)析因实验,分析了复合磷酸盐与转谷氨酰胺酶对鸡肉肠质构特性的影响.结果显示,复合磷酸盐的最优配比为STP:SPP:SHMP为4:2:3;复合磷酸盐能显著提高鸡肉肠出品率;转谷氨酰胺酶能显著提高鸡肉肠硬度;二者之间对肉制品出品率及硬度均无显著性交互作用. 相似文献
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以鸡胸肉为实验材料,以pH值﹑肉色﹑蒸煮出品率﹑压榨损失﹑盐溶性蛋白质溶出量和质构特征为评定指标,探讨了滚揉时间和食盐水浓度对鸡肉调理制品食用品质的影响。结果表明:在0~4℃环境中,增加食盐水浓度(0.0%~9.8%﹚,可极显著增加盐溶性蛋白的溶出量,极显著降低了蒸煮损失率和压榨损失率,显著提高鸡肉调理制品的弹性、咀嚼性和降低肉的硬度,对凝聚性和胶着性影响不显著;延长滚揉时间﹙0.0 h~14.0 h﹚可显著增加盐溶性蛋白的溶出量,极显著降低了压榨损失率,显著提高鸡肉调理制品的凝聚性、弹性、咀嚼性和胶着性,而对蒸煮损失率和硬度影响不显著。滚揉处理提高了鸡肉调理制品的pH值、改善了肉色和食用品质。 相似文献
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《肉类工业》2021,(8)
研制一款营养价值高,口感美味的鸡肉丸。以鸡胸肉、藜麦粉作为原料,通过单因素试验和正交试验,研究藜麦粉添加量、蒸煮时间、蒸煮温度与调和油添加量对藜麦鸡肉丸蒸煮得率、感官品质和质构的影响,以确定藜麦鸡肉丸制作的最适工艺与参数。结果表明,藜麦添加量10%、调和油添加量5%、蒸煮温度90℃、蒸煮时间10min,可得到米杏色、气味清香、鲜嫩爽滑、滋味鲜美、富有弹性、切面细腻、组织状态均匀并伴有微小气泡,既有鸡肉鲜味又有藜麦清香的鸡肉丸;在此工艺条件下,鸡肉丸的弹性值为0.914,水煮得率107%。试验表明,鸡肉中添加适量藜麦粉,可以制得具有良好煮制特性、感官品质和质构特性的肉丸。 相似文献
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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 总被引:17,自引:1,他引:16
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%。 相似文献
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《中国食品添加剂》2019,(2):124-130
为改善鸡肉肌原纤维蛋白凝胶性能,研究了不同添加量天然菊粉对蛋白凝胶色度、质构、保水性、蒸煮得率、流变特性及微观结构的影响。结果表明,随菊粉添加量的增加,蛋白凝胶L~*值下降,a~*值、b~*值上升。菊粉添加量为2.5%时,蒸煮得率与保水性均达到最大值,分别为81.84%与87.98%;此时质构特性最好,硬度为453 g、弹性为0.956、恢复性为0.450。流变测定结果表明,菊粉能够提高凝胶的形成能力,G′的初始值和终值都随菊粉添加量的增加而升高。添加2.5%菊粉的蛋白凝胶具有紧密有序的微观结构。添加适量的天然菊粉,可明显改善鸡肉肌原纤维蛋白凝胶品质。 相似文献
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为了提高猪肉的蒸煮出品率,首先将三聚磷酸钠∶焦磷酸钠∶六偏磷酸钠按4∶3∶2比例复配成复合磷酸盐添加剂。以猪肉蒸煮出品率为评价指标,在单因素工艺试验的基础上,应用响应面分析法对复合磷酸盐、谷氨酰胺转胺酶、大豆分离蛋白、卡拉胶添加量进行优化,结果表明,最佳添加量为复合磷酸盐0.36%、TG酶0.60%、卡拉胶0.20%、大豆分离蛋白0.41%,在此条件下,猪肉蒸煮出品率可达到89.5311%。验证试验猪肉蒸煮出品率为(89.1±0.4)%,表明实验结果与软件优化结果相符。 相似文献
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Effects of Different End‐Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat 下载免费PDF全文
Effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation during storage (0, 1, and 7 d) of ground meat (chicken, beef) after being cooked to 3 end‐point cooking temperatures (EPCT; 71, 74, and 77 °C) were evaluated. The use of STP or eSTP resulted in lower (P < 0.05) cooking loss (CL) compared to encapsulated or unencapsulated forms of HMP and SPP. Increasing EPCT led to a significant increase in CL (P < 0.05). Both STP and eSTP increased pH, whereas SPP and eSPP decreased pH (P < 0.05). The higher orthophosphate (OP) was obtained with STP or SPP compared to their encapsulated counterparts (P < 0.05). The lowest OP was determined in samples with HMP or eHMP (P < 0.05). A 77 °C EPCT resulted in lower OP in chicken compared to 74 and 71 °C (P < 0.05), dissimilar to beef, where EPCT did not affect OP. In encapsulated or unencapsulated form, using STP and SPP enhanced reduction in TBARS and lipid hydroperoxides (LPO) compared with HMP (P < 0.05). Regardless of the phosphate type, more effective lipid oxidation inhibition was achieved by the use of encapsulated forms (P < 0.05). Increasing EPCT resulted in lower TBARS in beef and higher LPO values in both beef and chicken samples (P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by lowering EPCT. 相似文献
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Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat 下载免费PDF全文
The effect of levels (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) of added encapsulated (e) phosphate (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation inhibition during storage (0, 1, and 7 d) of ground meat (chicken, beef) was evaluated. The use of eSTP and eSPP resulted in lower and higher cooking loss (CL) compared to eHMP, respectively (P < 0.05). Increasing encapsulated phosphate level (PL) enhanced the impact of phosphates on CL in both chicken and beef samples (P < 0.05). Encapsulated STP increased pH, whereas eSPP decreased pH (P < 0.05). pH was not affected by PL. The highest orthophosphate (OP) was obtained with eSTP, followed by eSPP and eHMP (P < 0.05). The level of OP determined in both chicken and beef samples increased (P < 0.05) during storage. Increasing PL caused an increase in OP (P < 0.05). The highest reduction rate in the formation of thiobarbituric acid reactive substances (TBARS) and LPO for both meat species were obtained with eSPP, followed by eSTP and eHMP (P < 0.05). Increasing PL resulted in lower TBARS and LPO (P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for the meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by increasing PL. 相似文献
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Restructured steaks were evaluated using subjective and objective texture and color analyses. Treatments included: intact muscle, restructured steaks with no additives, salt/sodium tripolyphosphate (NaCl/STP), calcium alginate, crude myosin extract (CME) with 0.1% Nad and 0.4% STP [low salt & phosphate (LSP)], CME with 1.0 NaCl and 0.4% STP [high salt & phosphate (HSP)], surimi LSP and surimi HSP. Restructured steaks made from CME (HSP) or surimi (HSP) exhibited superior (P < 0.05) sensory textural evaluation, tensile strength values, cooking loss properties, color and color stability (subjective and objective) when compared to other restructured steaks except CME (LSP) and NaCl/STP (in some parameters). Restructured steaks made with CME or surimi in combination with 1% NaCl and 0.4% STP improved or maintained textural properties as well as color and color stability of restructured steaks. 相似文献
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In each of four replications, 32 packer-style hams were randomly allotted to one of eight treatment groups in which the curing brine formulated for a 10% pump contained: (1) No phosphate; (2) 100% sodium tripolyphosphate (STP); (3) 5% sodium hexametaphosphate (SHMP) + 95% STP; (4) 10% SHMP + 90% STP; (5) 5% Quadrafos (SQ) + 95% STP; (6) 10% SQ + 90% STP; (7) 10% tetrasodium pyrophosphate (TSPP) + 90% STP; or (8) 20% TSPP + 80% STP. Raw hams were subjectively evaluated for quality, samples were removed for analysis, and hams were processed according to commercial procedures. Processing losses and cooking losses were calculated, and physical and sensory properties of the processed, cooked hams were measured. The 20% TSPP blend was least effective in reducing processing shrinkage; whereas, the 5% SHMP blend was the most effective. Nonphosphate treated hams had greater cooking losses and were scored lowest for all sensory attributes. Greater drip cooking losses occurred as amounts of SHMP and SQ increased in the phosphate blends. 相似文献
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滚揉腌制条件对猪肉加工特性的影响 总被引:1,自引:1,他引:0
研究了滚揉时间和食盐浓度,滚揉时间和焦磷酸盐(PP)浓度以及PP、三聚磷酸盐(TPP)、六偏磷酸盐(HMP)和滚揉时间对肉块腌制液吸收保留和蒸煮得率的影响。以猪里脊肉为研究材料,垂直于肌纤维方向切成2cm肉块和腌制液混合滚揉腌制,研究不同处理条件下,腌制液吸收百分比、腌制液吸收率、腌制液保留量、腌制液保留百分比及蒸煮得率的变化情况。试验结果表明,随着滚揉时间、食盐浓度和PP浓度增加,腌制液吸收百分比逐渐增加,分别达到了38.7%和38.2%,但腌制液吸收率在滚揉2h内是较大的,随着滚揉时间的延长逐渐减小。不同磷酸盐都提高了腌制液的吸收百分比和腌制液保留量,它们对腌制液吸收百分比和保留量的影响效益顺序是:PP〉TPP〉HMP。除了空白处理组外,随着滚揉时间、食盐浓度和PP浓度的增加,蒸煮得率逐渐增加,分别达到了94.6%和113.5%。不同磷酸盐都提高了滚揉腌制肉块的蒸煮得率,它们对蒸煮得率的影响效益顺序是PP〉TPP〉HMP。随着滚揉时间的延长,蒸煮得率分别达到了106.7%、102.5%、88.2%。 相似文献
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R. G. MATLOCK R. N. TERRELL J. W. SAVELL K. S. RHEE T. R. DUTSON 《Journal of food science》1984,49(5):1363-1366
Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-O-Fos® in combination with salt levels of 1.5, 1.0, 0.5, and 0.0% NaCl were frozen and packaged. Use of phosphates decreased off-flavor and rancidity development, improved binding, and increased pH values, cooking yields and scores for saltiness and juiciness. The prooxidant effect of NaCl was masked by the antioxidant properties of STP and Lem-O-Fos®. Extended periods of frozen storage reduced cooking yields, juiciness and texture scores and enhanced development of off-flavor and rancidity. However, use of phosphates or vacuum packaging exhibited an antioxidant effect during extended periods of frozen storage. 相似文献