多聚磷酸盐对鱼排保水性的影响及其作用机理

为探究性能优异保水剂-多聚磷酸盐对以低值鱼为原料的鱼排保水性的影响,先通过单因素试验确定3种多聚磷酸盐适宜的添加量范围,再利用响应面法优化多聚磷酸盐的最适复配比例及最适添加量,结果表明:焦磷酸钠0.12%、六偏磷酸钠0.21%及三聚磷酸钠0.12%,即最适比例焦磷酸钠:六偏磷酸钠:三聚磷酸钠=1∶1.75∶1。在多聚磷酸盐最适复配比例及最适添加量条件下,鱼排蒸煮损失率最低达2.24%。响应面方差分析表明,在鱼排中加入不同种类多聚磷酸盐,其保水性受到显著影响,且不同种类磷酸盐的协同作用也对其保水性影响显著。核磁共振试验结果表明,不同种类磷酸盐复配使用效果优于其单独使用。     

复合磷酸盐对肉制品加工中的保水性优化研究

为满足肉制品保水性能的不同加工目的,选择六偏磷酸钠、多聚磷酸钠和焦磷酸钠进行复合磷酸盐的优化配比,采用响应曲面法(response surface methodology,RSM)进行试验设计,研究磷酸盐对蒸煮损失、成品率及感官评定指标的影响,研究不同质量目标时复合磷酸盐的优化配比。结果表明：蒸煮损失最小时复合磷酸盐(六偏磷酸钠:多聚磷酸钠:焦磷酸钠)的最佳配比为20:28:13,灌肠成品率最大但不考虑其感官指标时三者比例为10:30:19;灌肠感官评定最好时多聚磷酸钠:焦磷酸钠为1:1;灌肠成品率最大且其感官评定最好时三者比例为为10:30:11;蒸煮损失最小,灌肠成品率最大且其感官评定最好时三者比例为10:30:17。     

马肉不同部位的品质特性分析

研究不同部位马肉的理化性质,为建立马肉品质评价标准提供参考.选用新疆伊犁马胴体,分别取肩肌、臀肌和背最长肌作为实验材料,并-18℃条件贮存对其化学成分、pH值、肉色、嫩度、解冻滴水损失率、蒸煮损失率、系水力和胶原蛋白进行测定.结果显示,在不同的部位间,水分、粗脂肪、解冻滴水损失率、蒸煮损失率和系水力有极显著差异(P＜0.01); pH值和肉色有显著的差异(P＜0.05).不同部位对水分、粗脂肪、解冻滴水损失率、蒸煮损失率和系水力影响较大.其中背最长肌的水分含量高,解冻滴水损失率、蒸煮损失率和系水力较小,粗脂肪、胶原蛋白的含量和pH值较高;背最长肌肉色鲜艳,肉嫩度较高,是为理想的食用部位.     

复合磷酸盐对鹅肉香肠品质的影响

实验以鹅肉为原料,主要研究焦磷酸钠(SAP)、三聚磷酸钠(STP)、六偏磷酸钠(HMP)对鹅肉香肠品质的影响。通过单因素试验,探讨鹅肉香肠加工中辅料的最佳用量,再根据感官评价和嫩度评价指标判定香肠品质。结果表明:焦磷酸钠的最适浓度为0.2%、三聚磷酸钠的最适浓度为0.2%、六偏磷酸钠的最适浓度为0.1%。正交试验结果表明:焦磷酸钠对鹅肉嫩度的影响最大,三聚磷酸钠其次,六偏磷酸钠最小。鹅肉香肠的配方组成为:淀粉10%、食盐2.5%、糖3%、味精0.3%、胡椒粉0.1%、硝酸钠0.05%。试验表明,最佳的因素水平组合为;复合磷酸盐配比为:0.2%:0.2%:0.15%。     

低场NMR结合响应面法优化复合磷酸盐保水剂配比

采用低场核磁共振技术研究焦磷酸钠(TSPP)、三聚磷酸钠(STPP)、六偏磷酸钠(HMP)对鲈鱼肌肉持水特性的影响.以可移动水的积分峰面积为指标,在单因素试验基础上,采用响应曲面法(response surface methodology,RSM)优化复合磷酸盐的配比.经多聚磷酸盐溶液浸渍,继而蒸煮处理后的鲈鱼肌肉的低场NMR谱拟合后得到的水有4个峰,合并为对应水的3种状态,即不可移动水、可移动水和自由水,这3种水分别对应的横向驰豫时间是T21、T22、T23.影响鱼肉保水性因素的主次顺序为TSPP＞STPP＞HMP,且TSPP对鱼肉保水效果具有显著影响,复合磷酸盐(焦磷酸钠-多聚磷酸钠-六偏磷酸钠)的优化配方为:焦磷酸钠溶液1.74%、三聚磷酸钠溶液3.03%、六偏磷酸钠溶液0.92%.低场核磁共振谱能很好地表征肌内组织内部水分的状态以及复合磷酸盐配比对鲈鱼肌肉保水性的影响,可用于对复合磷酸盐配比的筛选.本研究结果可为磷酸盐在水产品中的加工与应用提供一定的理论依据.     

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。     

磷酸盐提高海湾扇贝闭壳肌保水性的初步研究

采用正交试验对海湾扇贝复合磷酸盐保水剂进行开发与优化,以解冻损失率、蒸煮损失率和盐溶蛋白热诱导凝胶保水性(WHC)为考察指标,研究焦磷酸钠、三聚磷酸钠和六偏磷酸钠对海湾扇贝闭壳肌保水性的影响。试验结果表明:复配保水剂浸泡液各成分质量浓度最佳配比为焦磷酸钠2.2%、三聚磷酸钠0.8%、六偏磷酸钠0.6%,与对照组(蒸馏水浸泡)比较,海湾扇贝闭壳肌解冻损失率从21.89%降低到-4.15%,蒸煮损失率从61.20%降低到38.54%,盐溶蛋白热诱导凝胶的保水性为2.63%。     

响应面法优化鸭胸肉保水工艺中复合磷酸盐配比

以鸭胸肉为材料,采用响应面分析法研究不同质量分数焦磷酸钠、三聚磷酸钠和六偏磷酸钠对鸭胸肉保水性的影响。结果表明,在相同的实验条件下,添加的焦磷酸钠和三聚磷酸钠对鸭胸肉的保水性有极显著的影响（P＜0.001）,六偏磷酸钠的影响非常显著（P＜0.01）。焦磷酸钠与三聚磷酸钠的交互作用、三聚磷酸钠与六偏磷酸钠的交互作用对鸭胸肉保水性的影响非常显著（P＜0.01）,焦磷酸钠与六偏磷酸钠的交互作用对鸭胸肉保水性的影响不显著。结果表明：焦磷酸钠、三聚磷酸钠、六偏磷酸钠添加量分别为0.25%、0.29%、0.13%时,鸭胸肉的实际保水率达到32.28%。     

超高压处理与添加复合磷酸盐对海鲈鱼保水性的比较

比较添加复合磷酸盐和超高压处理两种方法对海鲈鱼鱼糜蒸煮损失率的影响;并对不同条件处理的海鲈鱼肌肉组织进行观察,从微观角度阐述超高压处理对海鲈鱼保水性的机理。结果表明:当磷酸三钠、三聚磷酸钠、焦磷酸钠、六偏磷酸钠添加量分别为1.0、2.0、1.0、1.5g/kg时,海鲈鱼鱼糜具有最小的蒸煮损失率,为25.34%;当施加400MPa压力时,蒸煮损失率最小,为24.53%。高压处理能增加海鲈鱼的肌节长度,引起肌丝之间网络空间加大,有利于水分的滞留。     

复合处理对煮熟瘦猪肉嫩化的影响

通过化学试剂和外源酶的作用,根据感官评定、蒸煮损失和剪切力的测定结果,确定嫩化效果明显的一组试剂,再通过单因素实验和正交优化实验,确定最优的实验条件和最优作用时间。通过单因素实验得到木瓜蛋白酶的最佳作用温度为30℃,最佳作用时间为1.5 h,最佳作用质量浓度为0.5 g/L,碳酸钠的最佳质量浓度为m(Na2CO3):V(H2O)=6 g/d L,复合磷酸盐的添加量为肉质量的0.5%;复合磷酸盐的质量比为:m(多聚磷酸钠):m(焦磷酸钠):m(六偏磷酸钠)=2:2:1。并通过正交优化实验确定最适的添加量为木瓜蛋白酶0.7 g/L,温度30℃,碳酸钠质量浓度6 g/d L,聚磷酸钠、焦磷酸钠、偏磷酸钠的质量比为2∶2∶1,添加量为肉质量的0.5%,然后在此条件下确定最适作用时间为1.5 h,达到了猪肉煮熟嫩化的目的。     

响应面法优化复合食品添加剂对猪肉蒸煮出品率工艺研究

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。     

Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics

Beef biceps femoris muscles (n=45) were used to evaluate the effect of enhancement with solutions containing sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, without sodium chloride. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles enhanced with STPP or TSPP had a higher (P<0.05) pH than SHMP or untreated muscles (CNT), whereas there was no difference (P>0.05) in pH between SHMP and CNT. Muscles enhanced with STPP had less (P<0.05) free water than CNT, whereas SHMP and TSPP did not differ from CNT. However, direct comparison of phosphate types revealed no difference (P>0.05) in free water. Steaks enhanced with SHMP had greater (P<0.05) cooking losses than CNT, whereas steaks treated with STPP or TSPP did not differ (P>0.05) from CNT. Phosphate inclusion at 0.2% allowed for greater (P<0.05) cooking losses than CNT, whereas 0.4% phosphate inclusion exhibited similar (P>0.05) cooking losses as CNT. Although there were no differences (P>0.05) in cooking loss between pump rates, steaks enhanced at an 18% pump rate had greater (P<0.05) cooking losses than CNT, whereas those enhanced at 12% had similar (P>0.05) cooking losses as CNT. Enhancement with any of the three phosphate types or either concentration did not improve (P>0.05) sensory tenderness or juiciness characteristics compared to CNT, but enhancement at an 18% pump rate allowed for improved (P<0.05) overall tenderness, compared to a 12% pump rate. These results suggest that while phosphate enhancement independent of sodium chloride generally did not improve water retention, cooked yields and palatability compared to untreated samples, utilizing higher phosphate concentrations or utilizing STPP or TSPP effectively retained the additional water associated with solution enhancement, allowing for similar free water and cook yields as untreated samples.     

Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking

Two injection levels (5 and 10%) and three concentrations of polyphosphate (0, 3 and 5%) were used in 64 pork loin portions to assess the influence of polyphosphate injection on eating quality of pork steaks cooked by grilling to a centre temperature of 72.5 or 80°C and assessed by a trained ten member sensory panel. Polyphosphate improved water holding, and generally produced more tender and more juicy meat than control steaks, although pork flavour intensity was reduced and abnormal flavour intensity increased. Raising the centre temperature from 72.5 to 80°C increased the cooking loss from 35 to 42%, reduced tenderness, juiciness and abnormal flavours and increased pork flavour intensity. Steaks containing 5% polyphosphate and cooked to 80°C were more tender and as juicy as steaks without polyphosphate cooked to the lower centre temperature. These effects were generally larger than those that can be achieved ‘naturally' by, for example, changing diets and breeds but whether the technology will be utilised in an increasingly ‘additive free' climate is debatable.     

含磷酸盐的香辛料液对猪肉品质的影响

本文研究了含磷酸盐的香辛料液对猪肉嫩度和感官品质的影响。将肉样分成4个组,分别注射含不同浓度磷酸盐(0.0%,0.2%,0.3%,0.4%)的香辛料液。肉样注射后在4℃冷藏72h,测定嫩度,pH值,成品率和感官指标,结果表明:试验组的嫩度、成品率和风味明显高于对照组(P<0.05),且磷酸盐浓度越高,效果越明显,但各组间猪肉颜色没有呈现出明显差异。研究表明将磷酸盐溶解于香辛料液中注入猪肉可以改善肉的品质。     

磷酸盐在速冻水饺中的应用

报道了复合磷酸盐对速冻水饺的影响.结果表明,在肉馅中添加磷酸盐后,能改善肉的色泽、增加嫩度、弹性和保水率.在肉和蔬菜等混合馅中添加磷酸盐能增加馅料的保水能力,防止解冻后汁液流出和蔬菜的褐变,从而解决饺子解冻后饺皮颜色加深的问题.同时,馅料中添加磷酸盐还能明显改善饺子的口感.在面皮中添加磷酸盐则可改善饺皮色泽,增加弹性和爽滑感.     

Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics

Beef biceps femoris muscles (n=45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had decreased (P<0.05) free water compared to untreated muscles (CNT), and while TSPP-treated muscles were able to bind greater (P<0.05) additional water than CNT, STPP- and SHMP-treated muscles did not differ (P>0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more (P<0.05) water than those with 0.2% phosphate inclusion. Steaks treated with STPP or TSPP had decreased (P<0.05) cooking losses than CNT, while SHMP-treated steaks did not differ (P>0.05) from CNT. Steaks injected at 18% pump had greater (P<0.05) percent moisture, and did not differ (P>0.05) in free water, water binding, or cooking losses from steaks injected at 12% pump. Although there were no differences (P>0.05) in Warner-Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were rated more tender, and juicier (P<0.05) by sensory panelists than CNT steaks or steaks enhanced only with sodium chloride. Regardless of phosphate type, steaks enhanced with 0.4% phosphate and those steaks at 18% pump received improved (P<0.05) sensory tenderness ratings compared to 0.2% phosphate and 12% pump, respectively. These results suggest that enhancing biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% pump rate, compared to a 12% pump rate, can allow for improved sensory tenderness perceptions without decreasing product yields.     

复合嫩化剂对猪肉嫩化效果的研究

首先通过单因素实验确定不同浓度的木瓜蛋白酶、氯化钠和氯化钙对猪肉嫩度的影响。再采用Box-Behnken设计和响应曲面中心组合设计法,建立复合嫩化剂对猪肉嫩度影响的响应模型,对木瓜蛋白酶浓度、氯化钠浓度和氯化钙浓度三因素及其两两交互作用进行分析与评价。实验结果表明:响应模型的拟合度高,试验误差小,通过实验数据分析发现木瓜蛋白酶、氯化钠和氯化钙都可增加猪肉脯的嫩度,其中氯化钙与木瓜蛋白酶对猪肉剪切力影响显著,而氯化钠的加入能显著降低猪肉的烹饪失水率,通过对剪切力拟合方程和烹饪失水率拟合方程的联合求解,优化出复合肉嫩化剂的配方组成为:氯化钠浓度6%、氯化钙浓度3.5%,木瓜蛋白酶120U/ml。在上述优化条件下,实际验证猪肉剪切力为2.10kg,烹饪失水率为34.5%。     

响应面法优化复合磷酸盐提高鱼糜的保水性

通过响应面试验设计研究了复合磷酸盐对鱼糜保水性的影响.分析结果表明:磷酸三钠、三聚磷酸钠以及磷酸三钠与焦磷酸钠的交互作用对鱼糜的蒸煮损失具有显著性影响.并确定了鲤鱼鱼糜具有最低蒸煮损失时各磷酸盐的添加量分别为:磷酸三钠0.25 g/kg,三聚磷酸钠1.75 g/kg,焦磷酸钠0.86 g/kg,六偏磷酸钠1.47 g/kg.     

不同注水量对猪肉食用品质的影响

通过研究不同注水量(0、10%、20%、30%、40%)对猪肉色泽、pH、剪切力、滴水损失、蒸煮损失、压榨损失、离心损失、贮藏损失、拿破率的影响,比较分析正常猪肉与不同比例注水猪肉食用品质的差异。结果表明:随着注水量的增加,L*、b*、滴水损失、蒸煮损失、压榨损失、离心损失、贮藏损失显著增大(p<0.05),a*、剪切力随着注水量的增加显著减小(p<0.05);当注水量小于20%时,注水猪肉的L*、压榨损失、贮藏损失、离心损失与正常猪肉差异显著(p<0.05),而当注水量大于等于20%时,注水猪肉的L*、a*、压榨损失、贮藏损失、离心损失、剪切力值、蒸煮损失、滴水损失均与正常猪肉存在显著性差异(p<0.05)。与正常猪肉相比,注水后的猪肉亮度增加,保水性变差,嫩度有所增加。相关性分析表明,注水后肉块保水性的变化影响色泽的改变,同时也会影响嫩度的变化。