摘要
选择三种不同粘度的海藻酸钠(170mPa.s、300mPa.s、370mPa.s)与三种不同的钙盐(氯化钙、乳酸钙、丙酸钙)进行复合,对肉制品的持水力和质构进行了研究,得最佳添加量为:300mPa.s海藻酸钠0.2%、乳酸钙0.25%和氯化钙0.15%。肉制品的持水力可达72.367%,且弹性、咀嚼度、恢复性等各项指标达到或超过市场现有产品的水平。
The study on the water- holding capacity on meat products has been done when adding into meat with three different sizes of sodium alginate （ 170 mPa ·s , 300 mPa ·s, 370 mPa · s） and three different types of calcium （ calcium chloride, calcium lactate, calcium C sour）. By the analysis of the water- holding capacity, and the contributions of the samples which gained from the experiments of mixing materials, it is seemed to be optimal to add 300mPa · s alginate 0.2%, calcium lactate 0.25% and calcium chloride0. 15%. Under this formula the data the water - holding capacity was up to 72. 367%. The Springiness, chewiness , resilience and other indicators reached or exceeded the level of existing markets＇ products.
出处
《肉类工业》
2009年第3期18-21,共4页
Meat Industry
关键词
持水力
质构
海藻酸钠
钙盐
water- holding capacity
texture assessment
sodium alginate
calcium
