| 磷酸盐对西式蒸煮火腿质构影响研究 |
| |
| 引用本文： | 周明超,张春晖,郭伟. 磷酸盐对西式蒸煮火腿质构影响研究[J]. 食品研究与开发, 2006, 27(9): 143-146 |
| |
| 作者姓名： | 周明超 张春晖 郭伟 |
| |
| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100;双汇集团技术中心,河南,漯河,462003
2. 双汇集团技术中心,河南,漯河,462003 |
| |
| 摘 要： | 研究了不同添加量的磷酸三钠、六偏磷酸钠和焦磷酸钠3种磷酸盐对西式蒸煮火腿TPA特性（硬度、弹性、咀嚼性、凝聚性、回复性）的影响变化规律：随着磷酸盐添加量的增加，TPA特性（凝聚性除外）优化。3种磷酸盐对西式火腿质构影响的大小顺序：焦磷酸钠〉磷酸三钠〉六偏磷酸钠。通过感官评定与机械测试TPA特性之间的相关分析，结果表明感官评定和TPA特性间有较好的相关性。
|
| 关 键 词： | 磷酸盐 西式蒸煮火腿 质构 感观评定 |
| 收稿时间： | 2006-07-25 |
| 修稿时间： | 2006-07-25 |
EFFECTS OF PHOSPHATES ON TEXTURE OF WESTERN-STYLE COOKED HAM |
| |
| ZHOU Ming-chao,ZHANG Chun-hui,GUO Wei. EFFECTS OF PHOSPHATES ON TEXTURE OF WESTERN-STYLE COOKED HAM[J]. Food Research and Developent, 2006, 27(9): 143-146 |
| |
| Authors: | ZHOU Ming-chao ZHANG Chun-hui GUO Wei |
| |
| Affiliation: | 1. College of Food Science and Engineering,Northwest Sci-Tech University of Agriculture and Forestry, Yangling 712100, Shaanxi, China;2.Technology and Research Center ,Shineway Group, Luohe 462003, Henan, China |
| |
| Abstract: | The effects of content of hexametaphosphate, pyrophosphate and trisodium phosphate on texture (hardness, springiness, chewiness, cohesiveness, resilience) of western-style cooked ham were studied in this paper. Texture will be improved with the increasing of phosphates' content. The influence order is: pyrophosphate > trisodium phosphate > hexametaphosphate. And, through correlation analysis of sensory evaluation and TPA instrumental measurement, we found that they were correlated well. |
| |
| Keywords: | TPA |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
