摘要
本实验选择不同凝胶强度的170目海藻酸钠、300目海藻酸钠、370目海藻酸钠,针对海藻酸盐对肉制品持水力及质构的影响进行了研究。结果表明:在相同工艺条件下,不同凝胶强度海藻酸钠对肉制品持水力的影响是有差别的,通过对复配实验分析,得到最佳配料及添加量为:170目海藻酸钠0.2%、卡拉胶0.3%。
The experiments were desig ned to choose samples with different g elatin intensities such as 170 mpas alg inate sodium,300 mpas alg inate sodium,370mpas alg inate sodium.The study of the influence of the alg inates on the meat products water binding capacities and their construction.The results indicated that there are different influences among the alg inates of different g elatin intensities on the meat products water binding capacities when in the same craft conditions.By the analy sis of the experiments...
出处
《肉类研究》
2008年第3期41-43,共3页
Meat Research
关键词
海藻酸钠
肉制品
复配
持水力
Alg inate sodium
Meat products
Transparency
Water binding capacity
