摘要
以中国对虾肉为试材,分别以对虾肉盐溶蛋白热诱导凝胶的硬度、弹性、黏性以及保水性为依据,在特定条件下加入金属盐。结果表明:并非所有的二价金属离子都有提高盐溶蛋白凝胶特性的作用,其中效果较好的金属盐为CaCl2,用量0.56g/kg。
The gel-forming properties of the salt soluble proteins are one of the most important functional properties in processed meat products, the low concentration of two-valent metal ion will be benefit for it. Using the chinensis prawn as the material,investigated the rigidity,elasticity, stickiness and the water holding capacity of gelforming properties of the chinensis prawn＇s salt soluble proteins. The results showed that not all two-valent metal ion will be benefit for gel properties and the optimal condition is CaCl2 and the concentration is 0. 56 g/kg.
出处
《食品与机械》
CSCD
北大核心
2009年第6期15-17,共3页
Food and Machinery
基金
2009年湖北省教育厅科学研究B类项目(编号B20092702)
