复合磷酸盐对即食杂色蛤品质的影响

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。

Effect of compound phosphate on quality of instant clam

Fresh Ruditapes variegata was used as material to dip treatments with sodium pyrophosphate,sodium tripolyphosphate and sodium hexametaphosphate at various concentrations. Texture properties,cooking yield,brightness and integrated results of instant clam were investigated by using orthogonal array design. Results showed that:the influencing order for texture properties and cooking yield of instant clam was:sodium tripolyphosphate>sodium pyrophosphate>sodium hexametaphosphate. Sodium tripolyphosphate had a si...