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| 复合盐对鸡胸肉保水性影响的研究 | |
| 引用本文： | 吴立根,王岸娜,连东军,王安建,翟耀昆. 复合盐对鸡胸肉保水性影响的研究[J]. 食品研究与开发, 2007, 28(11): 46-49 |
| 作者姓名： | 吴立根 王岸娜 连东军 王安建 翟耀昆 |
| 作者单位： | 1. 河南工业大学,粮油食品学院,河南,郑州,450052 2. 河南农业科学院,河南,郑州,450002 3. 郑州格瑞特食品科技有限公司,河南,郑州,450007 |
| 摘 要： | 研究几种盐单因次对鸡胸肉的保水性能的影响，并在此基础上进行正交试验，找出了影响显著的因素是柠檬酸钠和三聚磷酸钠。并确定了最佳的复合配比，可使鸡胸肉的失水率比对照降低20％。 |
| 关 键 词： | 磷酸盐 失水率 鸡胸肉 保水性 |
| 修稿时间： | 2007-02-14 |
STUDY ON IMPROVING THE CAPABILITY OF HOLDING WATER OF CHICKEN BREAST MEAT USING PHOSPHATES AND POTASSIUM CHLORIDE |
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| WU Li-gen,WANG An-na,LIAN Dong-jun,WANG An-jian,ZHAI Yao-kun. STUDY ON IMPROVING THE CAPABILITY OF HOLDING WATER OF CHICKEN BREAST MEAT USING PHOSPHATES AND POTASSIUM CHLORIDE[J]. Food Research and Developent, 2007, 28(11): 46-49 | |
| Authors: | WU Li-gen WANG An-na LIAN Dong-jun WANG An-jian ZHAI Yao-kun |
| Affiliation: | 1.Henan University of Technology, Zhengzhou 450052, Henan, China; 2.Henan Agriculture Science Academics, Zhengzhou 450002, Henan, China; 3.Zhengzhou Great Food Company, Zhengzhou 450002, Henan, China |
| Abstract: | This paper studied on improving the capability of holding water of chicken breast meat ,single use of several kinds of phosphates and potassium chloride has been researched. Then differents of mixture of the phosphates and potassium chloride were studied too.The results showed that one of mixtures of the phosphates and potassium is the best one ,which can reduce the loss of water lower 20 % than the control sample of chicken breast meat. |
| Keywords: | chicken meat the capability of holding water phosphate loss of water |
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