摘要
试验利用31P核磁共振(NMR)技术研究了焦磷酸四钠(TSPP)、三聚磷酸钠(STPP)和六偏磷酸钠(HMP)在猪背最长肌中的水解变化。研究结果表明,TSPP和STPP的最终水解产物为正磷酸盐(Pi),TSPP在猪肉背最长肌中12h后还未完全水解,STPP在12h时已经完全水解为焦磷酸盐和正磷酸盐,派生的焦磷酸盐继续水解;HMP在肉中是稳定的,只有少量支链多聚磷酸盐能逐渐分解为Pi。
The hydrolysis of several commercially used phosphates was studied in pork longissimus dorsi including tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP) and sodium hexametaphosphate (HMP). After treatment, the results of the 31P NMR analysis suggested that TSPP and STPP were finally hydrolysed to monophosphate (Pi) during treatment. TSPP was not completely hydrolyzed to Pi within 12 h. STPP was found, suggesting that it had already been hydrolysed to pyrophosphate (PP) or monophosphate (Pi) d...
出处
《肉类研究》
2008年第9期7-10,共4页
Meat Research
基金
江苏省自然科学基金(Q200633)
