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加工火腿,灌肠等肉类制品,最重要的是原料的粘结性。通常肉越新鲜粘结性越好,但由于肉的种类,特别是经过冻结之后的肉类,其粘结性显著下降,加工出的产品弹性差,出品率低,而且风味也欠佳。本文就添加磷酸盐对肉制品的品质影响作一简略探讨。 相似文献
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研究焦磷酸钠(TSP)、三聚磷酸钠(STPP)及六偏磷酸钠对鸡蛋凝胶持水性的影响。结果表明,适量添加磷酸盐可提高鸡蛋凝胶的持水性。焦磷酸钠和六偏磷酸钠对鸡蛋凝胶持水性影响极显著(P0.01),磷酸盐对鸡蛋凝胶的持水性的交互作用影响不显著(P0.05)。质量浓度为80%的蛋液中,持水性提高最明显的磷酸盐配比为焦磷酸钠、三聚磷酸钠、六偏磷酸钠以3.25∶1∶3.47(质量比)复配。其总添加量为0.46%时,鸡蛋凝胶的持水率为89.45%,比对照组鸡蛋凝胶的持水率提高了11.81%。 相似文献
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磷酸盐在肉制品中的作用 总被引:1,自引:0,他引:1
磷酸盐是一类用途广泛的食品添加剂,可用于肉、禽、蛋、水产制品以及乳制品、焙烤制品中。用磷酸盐作为肉制品的添加剂,是从本世纪开始的,日本在1957年发布的有关食品卫生法规中开始允许使用磷酸盐作为食品添加剂。大约在50年代,欧美诸国及日本广泛地研究了磷酸盐与肉的品质的关系。实 相似文献
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肉制品在进行冷藏保存时,过不了几天,其顼不会形成一层半透明状的磷酸盐(Na2PO4H)结晶,导致这种结晶出现的主要因素有:溶液中所含的磷酸盐的浓度、pH(酸碱度)、阳离子以及溶液的温度等,用现有的生产技术加工制成的熟肉制品和用腌、熏、晒、烤等方法加工制成的生肉制品中的磷酸盐沉淀结晶问题已受到人们的广泛关注,有关人士还对此进行了探讨和研究。 相似文献
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磷酸盐应用于低盐肉制品中 总被引:1,自引:0,他引:1
由于Na~ (钠)在某些敏感性人个体中会产生高血压症,因之公共卫生当局建议减少食饵的氯化钠(食盐)摄入。由于某些腌制肉食相对高分量的钠,于是它们便成为矢的,但腌肉类的氯化钠水平减低,会致肉制品的风味、质地、结水力与保水力,以及货架寿命均有所降低。这促使肉品工业上转而采用各种多磷酸盐(poly phosphates)以代替一部食盐。因为大多数多磷酸盐为碱性的,则含低食盐、多磷酸盐配合的腌制肉的pH会有所增加,在氯化钠用量降低与pH增高配合下有利于微生物的生长。氯化钠水 相似文献
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肉制品添加剂──混合磷酸盐的研制 总被引:7,自引:0,他引:7
利用国产磷酸盐研制肉制品添加剂混合磷酸盐,其较理想的配方是01%六偏磷酸钠+02%焦磷酸钠+02%三聚磷酸钠,可使产品出品率达到115%。 相似文献
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目的探究生鲜肉中磷酸盐本底含量。方法以不同品种肉及肉制品为研究对象,采用国家标准食品中磷酸盐的测定斱法对其迚行磷酸盐含量测定,比较分析肉及肉制品不同品种间磷酸盐含量差别。结果肉制品中磷酸盐含量在0.46~10.32g/kg,超限量比率为26.67%,生鲜肉中磷酸盐含量在1.37~6.65g/kg,参考GB 2760-2014肉制品中磷酸盐限量5.0 g/kg计算,超限量比率为34.00%。结论生鲜肉中磷酸盐本身含量较高,对熟肉制品的磷酸盐含量会存在一定影响,继而导致熟肉制品的超限量比率较高。 相似文献
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The effects of salt concentration and pH upon protein extractability and water-binding by homogenates of turkey breast, thigh and drumstick meat, and also the effect of salt concentration and centrifugal force upon water-binding of raw meat and water-holding of cooked meat from breast and thigh were studied. Concentrations of sodium chloride above 0.3 M caused swelling of meat homogenates. With the pH value adjusted to 6.0 and with sodium chloride concentrations greater than 0.6 M, breast meat was able to swell more than leg meat. Water-binding increased with increasing pH value. Breast meat homogenates had more extractable protein than leg meat homogenates and protein extraction was increased by increasing both salt concentration and pH. Cooked breast meat retained more water than leg meat with or without salt. At low concentrations of salt, cooked breast meat retained more water than raw meats, but this was reversed at higher salt concentrations. 相似文献
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Total antioxidant capacity of meat and meat products consumed in a reference ‘Spanish standard diet’
Joaquín Martínez Gema Nieto Gaspar Ros 《International Journal of Food Science & Technology》2014,49(12):2610-2618
The antioxidant capacity (AC) of meat, meat products and the comparison with fish, vegetable products, milk and a balanced and healthy diet was determined using the ORACFL assay. The hydrophilic ORACFL (H‐ORACFL) of hake and sardine was 596 ± 133 and 641 ± 128 μmol Trolox Equivalents (TE) per 100 g, respectively. The highest H‐ORACFL value was found in cured meat samples, where Iberian cured ham (4890 ± 443 μmol TE per 100 g), whereas the lowest level of 797 ± 68 μmol TE per 100 g was found in Frankfurt sausages. Products like mortadela with olives, sobrasada and salami showed intermediate values ranging between 1107 ± 123 μmol TE per 100 g and 1011 ± 63 μmol TE per 100 g. Iberian cured ham presents the higher AC of all meat products studied, and this value being higher than that provided by red wine (3135 ± 312 μmol TE per 100 g). The AC of orange juice was lower than meat products, with the exception of Frankfurt sausages. Finally, the estimated total antioxidant capacity (TAC) of the reference standard diet was 29 006 μmol TE per intake whole diet per day, and meat representing 10.51% per intake per day of the TAC of the whole diet. 相似文献
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Raija Lantto Eero Puolanne Kati Katina Markku Niemistö Johanna Buchert Karin Autio 《European Food Research and Technology》2007,225(1):75-83
The effects of laccase and transglutaminase (TG) on the firmness and weight loss of cooked chicken meat homogenate gels were
investigated at laboratory scale. The salt, trisodium pyrophosphate and meat contents were also used as variables. Laccase
decreased firmness and increased weight loss of phosphate-free, low-meat (65%) and low-salt (1%) gels, although it modified
myosin and troponin T and reacted with isolated myofibrils. By applying both low-salt (1%) and low-phosphate (0.17%) amounts,
gel firmness decreased and weight loss increased (p<0.05) greatly. A high dosage of TG significantly improved (p<0.05) the strength of phosphate-free, low-meat and low-salt homogenate gels compared to the corresponding no-enzyme controls.
TG improved gel firmness of the low-meat homogenate to the level of the homogenate containing 75% meat. Weight loss was increased
significantly (p<0.05) in all cases when the high-TG dosage was used. Enzymes were not capable of improving either texture or water-holding
capacity in the low-salt–low-phosphate system. The firmness and cooking loss of the chicken meat products containing different
amounts of meat, salt and TG were investigated at pilot scale. Under the conditions and dosages used, TG was capable of improving
(p<0.05) firmness of the products without a significant reduction in water-holding capacity. 相似文献
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为了将不同水平的无磷保水剂海藻酸钠、柠檬酸三钠和乳酸钠分别加入牦牛肉肉糜中,研究其对牦牛肉肉糜持水力、蒸煮损失、离心损失和冻后失重率的影响,并与复合磷酸盐的保水效果做对比分析。结果表明:三种无磷保水剂都可以替代复合磷酸盐。柠檬酸三钠可以明显提高肉糜的持水力,当添加量为1.20%时,蒸煮损失和离心损失率最小;当海藻酸钠的添加量为0.20%时,离心损失和冻后失重率最小;当乳酸钠的添加量为0.20%时,持水力可提高约4%,蒸煮损失、离心损失和冻后失重率可降低约3%;复合磷酸盐的添加量为0.30%时,可产生良好的持水效果且肉糜的蒸煮损失也最小。 相似文献
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提高肉制品保水性方法的研究进展 总被引:1,自引:0,他引:1
肉制品的保水性是衡量肉制品品质和经济价值的重要指标之一,如何提高肉制品的保水性具有重要意义。本文对影响肉制品保水性的因素和提高肉制品保水性的方法进行了综述,希望为肉制品的生产加工提供参考。 相似文献