| 4种食品添加剂对猪肉嫩度的影响 |
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| 引用本文： | 杨铭铎,杜宁宁,张令文,李虎,刘洋. 4种食品添加剂对猪肉嫩度的影响[J]. 食品科学, 2011, 0(24) |
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| 作者姓名： | 杨铭铎 杜宁宁 张令文 李虎 刘洋 |
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| 作者单位： | 哈尔滨商业大学中式快餐研究发展中心博士后科研基地;哈尔滨商业大学食品工程学院;河南科技学院食品学院; |
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| 基金项目： | 黑龙江省自然科学青年基金项目(QC2011C093); 国家人事部留学回国人员科技活动择优资助项目(200306AD) |
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| 摘 要： | 研究卡拉胶、变性淀粉、氯化钙和木瓜蛋白酶4种食品添加剂对猪肉嫩度的影响。在单因素试验的基础上,通过正交试验,确定猪肉添加剂的最佳配方为木瓜蛋白酶的添加量0.05%、变性淀粉的添加量0.3%、氯化钙的添加量0.1%、卡拉胶的添加量0.15%;在优化条件下对猪肉进行嫩化处理,其剪切力为11.95N,油炸质量损失率为23.59%,感官评价值为50.3。此外,在4种食品添加剂中,木瓜蛋白酶对猪肉嫩度的影响最大,其次为变性淀粉,再次为氯化钙,卡拉胶影响最小。
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| 关 键 词： | 食品添加剂 猪肉嫩度 剪切力 油炸质量损失率 |
Effects of Four Kinds of Food Additives on Pork Tenderness |
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| YANG Ming-duo,,DU Ning-ning,ZHANG Ling-wen,,LI Hu,LIU Yang. Effects of Four Kinds of Food Additives on Pork Tenderness[J]. Food Science, 2011, 0(24) |
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| Authors: | YANG Ming-duo DU Ning-ning ZHANG Ling-wen LI Hu LIU Yang |
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| Affiliation: | YANG Ming-duo1,2,DU Ning-ning1,ZHANG Ling-wen1,3,LI Hu1,LIU Yang1,2(1.Postdoctoral Research Base of Chinese Fast Food Research and Development Center,Harbin Commerce University,Harbin 150076,China,2.College of Food Engineering,3.School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China) |
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| Abstract: | The individual effects of carrageenan,modified starch,calcium chloride and papain on the tenderness of pork were investigated.Using orthogonal array design,their optimal formulation for further improving pork tenderness was determined to be 0.05% papain,0.3% modified starch,0.1% calcium chloride and 0.15% carrageenan.After the optimized tenderization,the shearing force,fried weight loss rate and sensory evaluation score of pork were 11.95 N,23.59% and 50.3,respectively.In addition,the four additives could b... |
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| Keywords: | food additives pork tenderness shearing force fried weight loss rate |
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