食品科学2011，Vol.32Issue(24)：50-54,5.
4种食品添加剂对猪肉嫩度的影响
Effects of Four Kinds of Food Additives on Pork Tenderness
摘要
Abstract
The individual effects of carrageenan,modified starch,calcium chloride and papain on the tenderness of pork were investigated.Using orthogonal array design,their optimal formulation for further improving pork tenderness was determined to be 0.05% papain,0.3% modified starch,0.1% calcium chloride and 0.15% carrageenan.After the optimized tenderization,the shearing force,fried weight loss rate and sensory evaluation score of pork were 11.95 N,23.59% and 50.3,respectively.In addition,the four additives could be ranked in decreasing order of their effect on pork tenderness as follows： papain,modified starch,calcium chloride and carrageenan.关键词
食品添加剂/猪肉嫩度/剪切力/油炸质量损失率Key words
food additives/pork tenderness/shearing force/fried weight loss rate分类
轻工纺织引用本文复制引用
杨铭铎,杜宁宁,张令文,李虎,刘洋..4种食品添加剂对猪肉嫩度的影响[J].食品科学,2011,32(24):50-54,5.基金项目
黑龙江省自然科学青年基金项目 （）
国家人事部留学回国人员科技活动择优资助项目 （）
