摘要
研究了焦磷酸钠(SAP)、三聚磷酸钠(STP)、六偏磷酸钠(HMP)及复合磷酸盐对牛肉肌球蛋白凝胶保水性的影响。结果显示,当复合磷酸盐中SAP,STP和HMP的质量比为2∶1∶1,添加量为0.2%时,可获得最佳的感官品质和较好的凝胶保水性,影响凝胶保水性因素的主次顺序为SAP>HMP>STP,且SAP和HMP对凝胶保水效果具有显著影响。
The effects of sodium pyro-phosphate （SAP） , sodium tripoly-phosphates （STP） , sodium hexameta-phosphates （HMP） and mixed phosphates on heat-induced gelation property （water-holding capacity） of myosin from beef were studied in this article. The results showed that when combining ratio of mixed phosphates is 2 ： 1 ： 1 （SAP ： STP ： HMP） and the appending quantity is 0.2%, the property of water-holding capacity is better and the quality of beef is the best. The order of the effect was SAP〉HMP〉STP. It was interested to see that the effects of SAP and HMP were significantly different.
出处
《农产品加工（下）》
2009年第3期85-86,89,共3页
Farm Products Processing
基金
贵州省工业攻关项目(黔科合GY字(2008)3018)
关键词
复合磷酸盐
牛肉
凝胶
保水性
mixed phosphates
beef
gel
water-holding capacity
