| 复合变性淀粉提高鸡胸肉保水率的研究 |
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| 引用本文： | 吴立根,王岸娜.复合变性淀粉提高鸡胸肉保水率的研究[J].食品与机械,2006,22(3):25-26,30. |
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| 作者姓名： | 吴立根 王岸娜 |
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| 作者单位： | 河南工业大学粮油食品学院,河南,郑州,450052 |
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| 摘 要： | 报道了利用复合变性淀粉提高鸡胸肉保水率的研究。通过单因素实验，分别研究了磷酸酯玉米淀粉、磷酸酯木薯淀粉、交联马铃薯淀粉、交联木薯淀粉、醋酸酯玉米淀粉添加量对胸肉的吸水率和失水率的影响。根据单因素实验结果，进行了正交实验，验证得出最优配方为磷酸酯玉米淀粉为0．4％，磷酸酯木薯淀粉为0．8％，交联马铃薯淀粉为0．5％，交联木薯淀粉为0．6％及醋酸酯玉米淀粉为0．06％。经过验证实验所得到的吸水率和失水率的数据分别为7．9％和13．8％。
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| 关 键 词： | 鸡肉 吸水率 失水率 持水力 |
| 收稿时间： | 2006-04-11 |
| 修稿时间： | 2006-04-11 |
On improvement of improving Study on the water-holding capacity of chicken meat |
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| WU Li-gen,WANG An-na.On improvement of improving Study on the water-holding capacity of chicken meat[J].Food and Machinery,2006,22(3):25-26,30. |
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| Authors: | WU Li-gen WANG An-na |
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| Affiliation: | Grain and Food College, Henan University of Technology, Zhengzhou, Henan 450052, China |
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| Abstract: | This paper study the factors to improve the water-holding capacity. Ten additives enhancing the water-holding capacity were studied. In single factor experiment, the additives were evaluated by the water holding capacity,the rate of losing water, sense organs evaluation and colour. 27 experiments in orthogonal series was performed to get a superior formulation at last. Experimental results showed that it is of great importance for actual production. |
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| Keywords: | Chicken The rate of water absorbing The rate of water losing Water-hold capacity |
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