摘要
研究主要采用不同浓度焦磷酸钠、三聚磷酸钠(0.2%、0.3%、0.4%、0.5%)和山梨醇处理鹿肉,并对鹿肉持水力、硬度、咀嚼性、弹性及p H进行测定。结果表明:焦磷酸钠、三聚磷酸钠浓度为0.5%时,鹿肉的持水力明显提高,p H值增大、硬度和咀嚼性明显降低,差异极显著(P<0.01);通过正交试验得出焦磷酸钠浓度为0.4%;三聚磷酸钠浓度为0.5%;山梨醇浓度为1%时,鹿肉的硬度最小为1.224 kg,持水力最大为96.91%。
This experiment used different concentrations of sodium pyrophosphate, sodium tripolyphosphate （0.2%, 0.3%, 0.4%, 0.5%） and glucitol on venison. By determined water binding capacity, hardness, chewiness, springiness, pH. The results showed that the concentration of sodium pyrophosphate, sodium tripolyphosphate was 0.5%, The water binding capacity of venison markedly improved; pH was increased, the hardness and chewiness were decreased significantly （P〈0.01）; By used orthogonal experiment, the best conditions for tenderness; sodium pyrophosphate 0.4%, sodium tripolyphosphate 0.5% and glucitol 1%, the hardness is 1.22 kg, water binding capacity is 96.91%.
出处
《食品科技》
CAS
北大核心
2015年第3期128-131,共4页
Food Science and Technology
基金
内蒙古自然科学基金项目(2011MS1203)
作者简介
杨志华（1963-），男，副教授，主要从事食品质量与安全的研究工作。
