| 不同凝胶保水剂对猪肉肉串保水性的影响 |
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| 引用本文： | 范素琴,黄海燕,王晓梅,张娟娟.不同凝胶保水剂对猪肉肉串保水性的影响[J].肉类研究,2011,25(8):34-36. |
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| 作者姓名： | 范素琴 黄海燕 王晓梅 张娟娟 |
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| 作者单位： | 青岛明月海洋科技有限公司,山东青岛,266400 |
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| 摘 要： | 研究复合海藻酸钠保水剂、卡拉胶及肉串专用胶3种凝胶保水剂对猪肉肉串的保水性的影响,确定复合海藻酸钠保水剂为最佳保水剂,且确定了其添加量为0.2%,添加方式为肉串滚揉腌制后加入粉末胶。
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| 关 键 词： | 凝胶保水剂 复合海藻酸钠保水剂 猪肉肉串 保水性 |
Influence of Water-retaining Agents on Pork Shashlik |
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| FAN Su-qin
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HUANG Hai-yan
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WANG Xiao-mei
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ZHANG Juan-juan.Influence of Water-retaining Agents on Pork Shashlik[J].Meat Research,2011,25(8):34-36. |
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| Authors: | FAN Su-qin HUANG Hai-yan WANG Xiao-mei ZHANG Juan-juan |
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| Affiliation: | (Qingdao Bright Moon Sea Science and Technology Co.Ltd.,Qingdao 266400,China) |
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| Abstract: | In this study,the influence of carrageenan,compound sodium alginate water-retaining agent and compound carrageenan water-retaining agent on water retention in pork shashlik was explored.Compound sodium alginate water-retaining agent was confirmed to be the best water-retaining agent and the best water retention was achieved for pork shashlik by adding the water-retaining agent at 0.2% without being dissolved after curing. |
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| Keywords: | water-retaining agent compound sodium alginate water-retaining agent pork shashlik water retention |
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