摘要
采用单因素实验和正交实验的方法研究,并优化了四种无磷持水物质卡拉胶、山梨糖醇、大豆分离蛋白、海藻酸钠对猪肉糜及其制品保水性的影响。单因素实验结果表明:这四种无磷持水物质对增强猪肉糜及其制品的保水性均有一定的效果,且随着添加量的增加,解冻产品得率和蒸煮产品得率不断提高,即产品的出品率不断提高,但用量应适当,添加量过大,反而会降低其感官品质。正交实验结果表明:增强猪肉糜保水性的最佳配比为卡拉胶1.05%、山梨糖醇4.5%、大豆分离蛋白4.5%、海藻酸钠0.35%。
Abstract Single factor and orthogonal experiments were applied to study the influences of carrag- eenan, sorbitol, soybean protein isolate and sodium alginate on the water - holding capacity of minced pork. The results of single factor experiment showed that these four kinds of chemical additives had certain effects on strengthening water - holding capacity of the minced pork and the products. The yield of product increased gradually with the addition amount of carrageenan, sorbitol, soybean protein isolate and sodium alginate increasing. But the addition amount should be proper, or the sensory quality would decrease under excess addition amount. The orthogonal experimental results showed that the best formula was carrageenan 1.05% , sorbitol 4.5% , soybean protein isolate 4.5% and sodium alginate 0.35%.
出处
《肉类工业》
2011年第11期35-39,共5页
Meat Industry
关键词
无磷持水
剂猪肉糜
保水性
phosphorus - free water - holding agent
minced pork
water - holding capacity
