| 复合磷酸盐对鲜切猪里脊肉肌球蛋白凝胶保水性的影响研究 |
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| 引用本文： | 刘颖,王修俊,邱树毅,李宝升.复合磷酸盐对鲜切猪里脊肉肌球蛋白凝胶保水性的影响研究[J].现代食品科技,2008,24(4):324-326. |
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| 作者姓名： | 刘颖 王修俊 邱树毅 李宝升 |
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| 作者单位： | 贵州大学化工学院,贵州,贵阳,550003 |
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| 摘 要： | 本文研究了焦磷酸钠(SAP)、三聚磷酸钠(STP)、六偏磷酸钠(HMP)及复合磷酸盐对猪肉肌球蛋白凝胶保水性的影响.结果显示:当复合磷酸盐的配比为2:1:1(SAP:STP:HMP),添加量为0.2%时,可获得最佳的感官品质和较好凝胶保水性,影响凝胶保水性因素的主次顺序为SAP＞HMP＞STP,且SAP和HMP对凝胶保水效果具有显著影响.
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| 关 键 词： | 复合磷酸盐 猪里脊肉 凝胶 保水性 |
| 文章编号： | 1673-9078(2008)04-0324-03 |
| 收稿时间： | 2007/12/2 0:00:00 |
| 修稿时间： | 2007年11月16 |
Effect of Mixed Phosphates on Water-holding capacity of Heat-induced Gelation of Myosin in Fresh Griskin |
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| LIU Ying,WANG Xiu-jun,QIU Shu-yi,LI Bao-sheng.Effect of Mixed Phosphates on Water-holding capacity of Heat-induced Gelation of Myosin in Fresh Griskin[J].Modern Food Science & Technology,2008,24(4):324-326. |
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| Authors: | LIU Ying WANG Xiu-jun QIU Shu-yi LI Bao-sheng |
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| Abstract: | The effects of sodium pyro-phosphate (SAP), sodium tripoly-phosphates (STP), sodium hexameta-phosphates(HMP)and mixed phosphates on water-holding capacity of heat-induced gelation of myosin in fresh griskin were studied. Results showed that the optimal ratio of the phosphates (SAP, STP and HMP), and dosage of the mixed phosphates were 2:1:1and 0.2%, respectively, under which the gel showed the highest water-holding capacity and sensory quality. The order of the phosphates affecting the water-holding capacity of the gel was SAP>HMP>STP. |
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| Keywords: | mixed phosphates griskin gel water-holding capacity |
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