CAJ | 학술논문

以猪背最长肌为原料,选择不同浓度多聚磷酸盐、六偏磷酸盐和焦磷酸盐对样品进行盐水注射和滚揉处理,采用正交试验设计,测定肌肉嫩度、滴水损失率、离心损失率、蒸煮损失率,研究磷酸盐对肌肉嫩度及保水特性的影响.结果表明:不同磷酸盐对肌肉嫩度及保水性的不同指标影响不同,其中多聚磷酸钠对肌肉嫩度有显著影响(P<0.05).当焦磷酸钠:多聚磷酸钠:六偏磷酸钠为0.3%:0.3%:0.2%时,其嫩化效果最明显.多聚磷酸盐对滴水损失率、蒸煮损失率有影响显著(P<0.05).依据蒸煮损失率确定的磷酸盐最佳组合为0.2%焦磷酸钠-0.3%多聚磷酸钠-0.2%六偏磷酸钠.
이저배최장기위원료,선택불동농도다취린산염、륙편린산염화초린산염대양품진행염수주사화곤유처리,채용정교시험설계,측정기육눈도、적수손실솔、리심손실솔、증자손실솔,연구린산염대기육눈도급보수특성적영향.결과표명:불동린산염대기육눈도급보수성적불동지표영향불동,기중다취린산납대기육눈도유현저영향(P<0.05).당초린산납:다취린산납:륙편린산납위0.3%:0.3%:0.2%시,기눈화효과최명현.다취린산염대적수손실솔、증자손실솔유영향현저(P<0.05).의거증자손실솔학정적린산염최가조합위0.2%초린산납-0.3%다취린산납-0.2%륙편린산납.
Porcine longissimus muscles were used as materials to conduct treatments with polyphosphate, hexametaphosphate and pyrophosphate at various concentrations. Effects of the phosphates on tenderness and water-holding capacity (Honikel's drip loss method and centrifugation loss and cooking loss) of pork muscles were investigated using orthogonal array design. Results indicated polyphosphate had a significant (P < 0.05) effect on tenderness of pork muscles. The best tenderness of pork muscles was obtained through a combined treatment using the three phosphates with respective concentrations of 0.3%, 0.3% and 0.2%. According to cooking loss, the optimal combination consisted of 0.2% pyrophosphate, 0.3% polyphosphate and 0.2% hexametaphosphate.