肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2011年
11期
35-39
,共5页
颜跃弟%闫晓营%黄迪宇%范芳剑%郇延军
顏躍弟%閆曉營%黃迪宇%範芳劍%郇延軍
안약제%염효영%황적우%범방검%순연군
无磷持水%剂猪肉糜%保水性
無燐持水%劑豬肉糜%保水性
무린지수%제저육미%보수성
phosphorus - free water - holding agent%minced pork%water - holding capacity
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％。
採用單因素實驗和正交實驗的方法研究，併優化瞭四種無燐持水物質卡拉膠、山梨糖醇、大豆分離蛋白、海藻痠鈉對豬肉糜及其製品保水性的影響。單因素實驗結果錶明：這四種無燐持水物質對增彊豬肉糜及其製品的保水性均有一定的效果，且隨著添加量的增加，解凍產品得率和蒸煮產品得率不斷提高，即產品的齣品率不斷提高，但用量應適噹，添加量過大，反而會降低其感官品質。正交實驗結果錶明：增彊豬肉糜保水性的最佳配比為卡拉膠1．05％、山梨糖醇4．5％、大豆分離蛋白4．5％、海藻痠鈉0．35％。
채용단인소실험화정교실험적방법연구，병우화료사충무린지수물질잡랍효、산리당순、대두분리단백、해조산납대저육미급기제품보수성적영향。단인소실험결과표명：저사충무린지수물질대증강저육미급기제품적보수성균유일정적효과，차수착첨가량적증가，해동산품득솔화증자산품득솔불단제고，즉산품적출품솔불단제고，단용량응괄당，첨가량과대，반이회강저기감관품질。정교실험결과표명：증강저육미보수성적최가배비위잡랍효1．05％、산리당순4．5％、대두분리단백4．5％、해조산납0．35％。
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%.
