复合磷酸盐对鲜切猪里脊肉肌球蛋白凝胶保水性的影响研究

Effect of Mixed Phosphates on Water-holding capacity of Heat-induced Gelation of Myosin in Fresh Griskin

摘要:

本文研究了焦磷酸钠（SAP）、三聚磷酸钠（STP）、六偏磷酸钠（HMP）及复合磷酸盐对猪肉肌球蛋白凝胶保水性的影响。结果显示：当复合磷酸盐的配比为2:1:1(SAP:STP:HMP)，添加量为0.2％时，可获得最佳的感官品质和较好凝胶保水性，影响凝胶保水性因素的主次顺序为SAP>HMP>STP，且SAP和HMP对凝胶保水效果具有显著影响。

Abstract:

The effects of sodium pyro-phosphate (SAP), sodium tripoly-phosphates (STP), sodium hexameta-phosphates(HMP)and mixed phosphates on water-holding capacity of heat-induced gelation of myosin in fresh griskin were studied. Results showed that the optimal ratio of the phosphates (SAP, STP and HMP), and dosage of the mixed phosphates were 2:1:1and 0.2%, respectively, under which the gel showed the highest water-holding capacity and sensory quality. The order of the phosphates affecting the water-holding capacity of the gel was SAP>HMP>STP.