| 玉米磷酸酯淀粉对鸡肉火腿肠超微结构的影响 |
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| 引用本文： | 姚立霞,杜先锋,殷阳生. 玉米磷酸酯淀粉对鸡肉火腿肠超微结构的影响[J]. 肉类工业, 2006, 0(5): 36-39 |
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| 作者姓名： | 姚立霞 杜先锋 殷阳生 |
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| 作者单位： | 安徽农业大学,合肥,230036;旺润食品有限公司,阜阳,236000 |
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| 基金项目： | 安徽省自然科学基金;中国科学院资助项目 |
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| 摘 要： | 研究了添加不同取代玉米磷酸酯淀粉、在鸡肉火腿肠制品加工过程中的应用。鸡肉火腿肠的超微结构表明在使用一定的添加量时，玉米磷酸酯淀粉P2对制品的效果明显优于玉米原淀粉。能明显地改善制品的内部结构、体系，从而影响火腿肠制品的质构、持水力、肉糜乳状液的稳定性。
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| 关 键 词： | 磷酸酯淀粉 鸡肉火腿肠 超微结构 |
| 修稿时间： | 2005-12-02 |
Effects of maize starch phosphate esters on the ultra - structure of chicken sausage |
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| YAO Li-xia,DU Xian-feng,YIN Yang-sheng. Effects of maize starch phosphate esters on the ultra - structure of chicken sausage[J]. Meat Industry, 2006, 0(5): 36-39 |
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| Authors: | YAO Li-xia DU Xian-feng YIN Yang-sheng |
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| Affiliation: | YAO Li-xia DU Xian-feng YIN Yang-sheng |
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| Abstract: | Maize starch phosphate esters with different degrees of substitution were used as additives in the processing of chicken meat sausage. The results indicated that the sausage products with maize starch phosphate ester P2 were significantly superior concerning the internal ultra- structure , system, texture, water holding capacity,and stability of meat emulsion than those with native maize starch. |
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| Keywords: | starch phosphate ester chicken sausage ultra-structure |
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