| 复合磷酸盐对鸡肉制品质构特性的影响研究 |
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| 引用本文： | 郝娟,丁武. 复合磷酸盐对鸡肉制品质构特性的影响研究[J]. 肉类工业, 2010, 0(2): 21-24 |
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| 作者姓名： | 郝娟 丁武 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,陕西杨凌,712100 |
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| 摘 要： | 主要研究了焦磷酸钠(SAP)、三聚磷酸钠(STP)、六偏磷酸钠(HMP)三种盐复合后对鸡肉制品质构特性及蒸煮得率和色泽的影响。结果表明:当复合磷酸盐的配比为2:3:1(SAP:STP:HMP),添加量为0.30%时,鸡肉制品的硬度、弹性、粘着性、咀嚼性、回复性、蒸煮得率及颜色亮度(L*)值均较好。影响鸡肉制品质构特性的主次顺序为STPSAPHMP。
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| 关 键 词： | 复合磷酸盐 鸡肉制品 质构特性 蒸煮得率 |
Study on effects of compound phosphate on texture characteristics of chicken products |
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| HAO Juan,DING Wu. Study on effects of compound phosphate on texture characteristics of chicken products[J]. Meat Industry, 2010, 0(2): 21-24 |
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| Authors: | HAO Juan DING Wu |
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| Abstract: | The effects of compound phosphate(sodium pyrophosphate(SAP),sodium tripolyphosphate(STP),sodium hexametaphosphate(HMP)) on texture characteristics,cooking yield and color of chicken products were studied.The results revealed that: hardness,adhesiveness,springiness,chewiness,resilience,cooking yield and brightness(L*)values of the chicken products were better,when the ratio of compound phosphate was 2:3:1(SAP:STP:HMP),and the adding amount was 0.30%.The influencing order for the texture characteristics of ch... |
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| Keywords: | compound phosphate chicken products texture characteristics cooking yield |
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