食品工业科技Issue(12)：119-122,4.
复合磷酸盐对即食杂色蛤品质的影响
Effect of compound phosphate on quality of instant clam
摘要
Abstract
Fresh Ruditapes variegata was used as material to dip treatments with sodium pyrophosphate,sodium tripolyphosphate and sodium hexametaphosphate at various concentrations. Texture properties,cooking yield,brightness and integrated results of instant clam were investigated by using orthogonal array design. Results showed that：the influencing order for texture properties and cooking yield of instant clam was：sodium tripolyphosphatesodium pyrophosphatesodium hexametaphosphate. Sodium tripolyphosphate had a significant（P0. 01）effect on cooking yield of instant clam,sodium pyrophosphate had a significant（P0. 05）effect on cooking yield. The best integrated results of instant clam was obtained through a combined treatment by using the best combination of complex phosphate of 0. 15% sodium pyrophosphate,0. 10% sodium tripolyphosphate and 0. 05% sodium hexametaphosphate,total dosage was 0. 30%. At this point,texture properties,cooking yield and brightness wrer ideal,sensory score increased from 2. 0 ± 0. 82 to 4. 4 ± 0. 52.关键词
复合磷酸盐/即食杂色蛤/质构特性/蒸煮得率/亮度Key words
compound phosphate/instant clam/texture properties/cooking yield/brightness分类
轻工纺织引用本文复制引用
董辉,王颉,刘亚琼,范婧芳..复合磷酸盐对即食杂色蛤品质的影响[J].食品工业科技,2011,(12):119-122,4.基金项目
国家海洋公益性行业科研专项 （）
