食品科学

• 包装贮运 • 上一篇    下一篇

无磷保水剂对冷冻调理猪肉的影响

高可蒙,梅 林,薛秀恒,王志耕*   

  1. 安徽农业大学茶与食品科技学院,安徽省农产品加工工程实验室,安徽省发酵肉制品技术中心,安徽 合肥 230036
  • 出版日期:2015-03-25 发布日期:2015-03-17
  • 通讯作者: 王志耕
  • 基金资助:

    安徽省自主创新专项(12z0102032 )

Influence of Non-Phosphate Additive on Water-Holding Capacity of Frozen Prepared Pork

GAO Kemeng, MEI Lin, XUE Xiuheng, WANG Zhigeng*   

  1. Technology Center of Fermented Meat Products in Anhui Province, Engineering Laboratory of Agricultural Products Processing in
    Anhui Province, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
  • Online:2015-03-25 Published:2015-03-17
  • Contact: WANG Zhigeng

摘要:

为降低冷冻调理肉制品解冻损失,提高肉制品的保水性,减少肉制品加工中磷的使用量,研究复合无磷保水剂对冷冻调理猪肉的影响。在单因素试验基础上,选择海藻糖、山梨糖醇、柠檬酸钠添加量为自变量,以冷冻调理猪里脊肉解冻后的总质量增加率为响应值,采用Box-Behnken试验设计和响应面分析法,研究各自变量及其交互作用对调理冷冻猪里脊肉保水性的影响。获得冷冻调理猪里脊肉用复合无磷保水剂优化配方为:1.8%海藻糖、3.3%山梨糖醇、0.5%柠檬酸钠,运用该保水剂配方,冷冻调理猪里脊肉解冻后的质量增加率达7.78%。

关键词: 无磷保水剂, 调理猪肉, 冷冻, 质量增加率

Abstract:

This research aimed to evaluate the addition of non-phosphate water-retaining agents to the marinade of pork
tenderloin for the purpose of decreasing the thawing loss of frozen prepared pork, improving the water-holding capacity
and reducing the use of phosphate in the meat product. The effects of three non-phosphate water-retaining agents, trehalose,
sorbitol and sodium citrate, as well as their interactions on the rate of weight gain in thawed prepared pork tenderloin were
investigated by the combined use of single-factor method and response surface methodology with Box-Behnken design. The
rate of weight gain in thawed prepared pork was 7.78% when 1.8% trehalose, 3.3% sorbitol and 0.5% sodium citrate were
added in combination.

Key words: non-phosphate water-retaining agent, prepared pork, frozen, weight gain rate

中图分类号: