[关键词]
[摘要]
通过响应面试验设计研究了复合磷酸盐对鱼糜保水性的影响。分析结果表明：磷酸三钠、三聚磷酸钠以及磷酸三钠与焦磷酸钠的交互作用对鱼糜的蒸煮损失具有显著性影响。并确定了鲤鱼鱼糜具有最低蒸煮损失时各磷酸盐的添加量分别为：磷酸三钠0.25 g/kg，三聚磷酸钠1.75 g/kg，焦磷酸钠0.86 g/kg，六偏磷酸钠1.47 g/kg。
[Key word]
[Abstract]
The effect of phosphates on water holding capacity of carp surimi was studied by response surface methodology. The results showed that the trisodium phosphate, tripolyphosphate, and the interaction between trisodium phosphate and pyrophosphate significantly affected the cooking loss of surimi. And the best dosages of each phosphate was obtained as: trisodium phosphate 0.25 g/kg, tripolyphosphate 1.75 g/kg, pyrophosphate 0.86 g/kg and hexametaphosphate 1.47 g/kg.
[中图分类号]
[基金项目]
天津市农业科技成果转化与推广项目（201002090）、天津市科技成果转化及产业化推进计划项目（09ZHXHNC04900）、天津东丽科委科技成果转化项目（2010301）、天津东丽科委科技成果转化项目（2010303）
