食品与发酵工业 >

2012 , Vol. 38 >Issue 04: 196 - 201

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.04.054

食品与发酵工业

κ-卡拉胶、复合磷酸盐对反复冻融猪肉香肠品质的影响

  • 郭锐 ,
  • 彭意开 ,
  • 周光宏 ,
  • 徐幸莲 ,
  • 蒋兵 ,
  • 吴菊清
展开

网络出版日期: 2012-04-25

收起

The Research of Kappa-carrageenan and Compound-phosphates on the Quality of Sausages Made of Frozen-and-Thawed Pork Meat

  • Guo Rui ,
  • Peng Yi-kai ,
  • Zhou Guang-hong ,
  • Xu Xing-lian ,
  • Jiang Bing ,
  • Wu Ju-qing
Expand

Online published: 2012-04-25

Fold

摘要

猪肉反复冻融会导致其制品食用品质的劣变。文中研究了κ-卡拉胶和复合磷酸盐对反复冻融猪肉制成的香肠劣变的改善作用。结果表明,在一定的冻融次数内,κ-卡拉胶和复合磷酸盐能改善反复冻融肉的食用品质。κ-卡拉胶可显著提高香肠的出品率,改善质构;复合磷酸盐可显著提高香肠的保水性,并对香肠内部水分分布也有改善作用。

关键词： 反复冻融; 复合磷酸盐; κ-卡拉胶

本文引用格式

郭锐 , 彭意开 , 周光宏 , 徐幸莲 , 蒋兵 , 吴菊清 . κ-卡拉胶、复合磷酸盐对反复冻融猪肉香肠品质的影响[J]. 食品与发酵工业, 2012 , 38(04) : 196 -201 . DOI: 10.13995/j.cnki.11-1802/ts.2012.04.054

Abstract

Freeze-thaw Cycle can destroy pork's quality.This study is designed to investigate effects of kappa-carrageenan and compound-phosphates on pork sausages' quality.The sausages were made of frozen-and-thawed pork meat.The results indicate that for limited frozen-and-thawed pork,kappa-carrageenan can improve edible quality of sausages,increase the yield and enhance the TPA;compound-phosphates can improve the water holding capacity and water distribution in the sausages.

Key words： frozen-and-thawed; compound-phosphates; Kappa-carrageenan

Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司