食品工业科技2012，Vol.33Issue(20)：303-305,323,4.
卡拉胶/魔芋胶和钾盐对猪肉脯及猪肉糜质构特性的影响
Effect of carrageenan konjac gum and potassium on the properties of pork jerky
摘要
Abstract
Hydrocolloids play an important role in improving quality of meat emulsion products. The water loss rate of comminuted pork,the water activity of pork jerky and the quality and structure characteristics of them were detected to study on the effect of compound hydrocolloids,which include carrageenan,konjac gum,and K+ on comminuted pork and pork jerky. Results showed that both carrageenan and konjac gum in a appropriate proportion and 0.1% K+ could ameliorate the texture property of comminuted pork and pork jerky. Addition of 0.24% carrageenan,0.16% konjac gum and 0.1%KCl could obtain the better pork jerky in the texture property.关键词
猪肉糜/猪肉脯/卡拉胶/魔芋胶/K＋Key words
comminuted pork/pork jerky/carrageenan/konjac gum/K+分类
轻工纺织引用本文复制引用
杨园媛,赵谋明,孙为正,丛懿洁..卡拉胶/魔芋胶和钾盐对猪肉脯及猪肉糜质构特性的影响[J].食品工业科技,2012,33(20):303-305,323,4.基金项目
基金项目：粤港关键领域重点突破项目 （）
广东省科技计划项目（20128020312001）. （）
