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磷酸盐在火腿肠加工中的应用

更新时间:2018-11-15
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磷酸盐在火腿肠加工中的应用

摘要:本文主要就火腿产品汁液流失和火腿弹性问题进行研究,我们对比探究了六偏磷酸钠,三聚磷酸钠,焦磷酸盐对火腿持水性和弹性的影响,在此基础上通过正交试验选择最佳的复合磷酸盐配比,并对产品进行感官评定。试验结果表明,不同磷酸盐在鸡肉中即时持水作用,六偏磷酸钠<三聚磷酸钠<焦磷酸钾<焦磷酸钠,不同磷酸盐对鸡肉火腿弹性影响大小顺序为:六偏磷酸钠<三聚磷酸钠<焦磷酸钾<焦磷酸钠。由于焦磷酸盐对于人体的危害比较大,因此在灌肠的时候,对焦磷酸盐的用量尽可能小。在制作火腿肠时,六偏磷酸钠∶三聚磷酸钠∶焦磷酸钠的最优添加比例应是3∶1∶1,此时能够确保火腿持水率最佳;三者比例为 1∶ 1∶ 2 时火腿肠的感官评定最好;三者比例为 1∶1∶2时火腿肠的弹性最佳。
关键词:肉制品;保水性;磷酸盐;食品安全;
Application of phosphate in ham sausage processing
Abstract: This article mainly studies the sap loss and ham elasticity of ham products. We compared the effects of sodium hexametaphosphate, sodium tripolyphosphate and pyrophosphate on the water holding and elasticity of ham, and then selected the most a good combination of phosphate compound and sensory evaluation of the product. The test results show that different phosphates have immediate water retention effect in chicken meat, sodium hexametaphosphate <sodium tripolyphosphate <potassium pyrophosphate <sodium pyrophosphate, and the effect of different phosphates on the elasticity of chicken ham is: sodium hexametaphosphate < Sodium tripolyphosphate <potassium pyrophosphate <sodium pyrophosphate. Since pyrophosphate is harmful to the human body, the amount of focusing phosphate should be as small as possible during enema. When making ham sausages, the optimal ratio of sodium hexametaphosphate: sodium tripolyphosphate: sodium pyrophosphate should be 3:1:1. This can ensure the best ham water holding ratio; the ratio of the three is 1:1. : The sensory evaluation of the ham was best at 2 hours; the ham had the best elasticity when the ratio of the three was 1:1:2.
Keywords: phosphates; waterholdingcapacity; meatproducts; foodsecurity;