中国食品添加剂Issue(4)：145-148,4.
海藻酸钠的复配及在低温肉制品中应用研究
Study on sodium alginate complex and its application in low-temp meat products
杨琴 1胡国华1
作者信息
- 1. 华东理工大学食品科学与工程系、生物反应器工程国家重点实验室,上海200237
- 折叠
摘要
Abstract
Low-temp with lower fat and higher dietary fiber has become an important product in meat industry.But the processing also brought some bad effect on meat quality.A good fat substitutes which can improve the meat quality is an important research topic.In this paper,we studied the interaction between sodium alginate and other salts,and the water holding capacity (WHC) and textural properties of low-temp minced pork.The effects of single sodium alginate with calcium ions on the minced pork were tested.It showed that the gel properties were the best when the swelling time between 5 and 10min.By testing PH and texture,the results showed that sodium alginate with phosphate had the best effects on keeping water capacity and product yield of meat.关键词
海藻酸钠/复配/肉制品Key words
sodium alginate / complication/ meat products分类
轻工纺织引用本文复制引用
杨琴,胡国华..海藻酸钠的复配及在低温肉制品中应用研究[J].中国食品添加剂,2013,(4):145-148,4.
