食品科学 ›› 2013, Vol. 34 ›› Issue (7): 62-66.doi: 10.7506/spkx1002-6630-201307014

• 基础研究 • 上一篇    下一篇

三聚磷酸盐对鸭肉品质的影响

段昌圣,赵双娟,黄 文,王 益*   

  1. 华中农业大学食品科学技术学院,湖北 武汉 430070
  • 收稿日期:2012-03-09 修回日期:2013-03-06 出版日期:2013-04-15 发布日期:2013-03-20
  • 通讯作者: 王益 E-mail:lyduandi@live.cn
  • 基金资助:
    中央高校基本科研业务费专项(2011PY093)

Effect of Sodium Tripolyphosphate on Properties of Beef Muscle

DUAN Chang-sheng,ZHAO Shuang-juan,HUANG Wen,WANG Yi*   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Received:2012-03-09 Revised:2013-03-06 Online:2013-04-15 Published:2013-03-20
  • Contact: Wang Yi E-mail:lyduandi@live.cn

摘要: 为了改善鸭肉的加工特性,研究三聚磷酸钠添加水平和冷藏时间对冷冻鸭肉色泽、持水性、质构参数等品质特性的影响。结果表明:利用3g/100mL三聚磷酸钠浸泡鸭肉,可显著提高鸭肉的持水性;鸭肉的质构也得到了改善,同时可以保证卤鸭产品的总磷含量不超标又有比较好的食用品质。

关键词: 三聚磷酸钠, 鸭肉, 色泽, 持水性, 质构参数

Abstract: The effects of soaking in different concentrations of sodium tripolyphosphate solutions and cold storage time on the properties of duck muscle such as color, water-holding capacity (WHC) and TPA parameters were investigated. The results showed that the WHC and TPA parameters of duck muscle were increased by soaking in 3 g/100 mL sodium tripolyphosphate solution. Meanwhile, the total phosphorus residue did not exceed the limit and good eating quality was obtained.

Key words: sodium tripolyphosphate, duck muscle, color, water-holding capacity (WHC), TPA parameters

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