| 大豆分离蛋白和变性淀粉对猪肉糜保水性的影响 |
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| 引用本文： | 柳艳霞,赵改名,高晓平,孙灵霞,张秋会. 大豆分离蛋白和变性淀粉对猪肉糜保水性的影响[J]. 西北农业学报, 2009, 18(4): 48-51 |
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| 作者姓名： | 柳艳霞 赵改名 高晓平 孙灵霞 张秋会 |
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| 作者单位： | 河南农业大学,食品科学技术学院,郑州,450002 |
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| 基金项目： | 国家"十一五"科技支撑计划项目 |
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| 摘 要： | 研究添加大豆分离蛋白和变性淀粉后对猪里脊和猪后腿肉糜保水性的影响.结果表明,随着大豆分离蛋白和变性淀粉添加浓度的增加,解冻损失、蒸煮损失、离心损失不断降低,添加6%大豆分离蛋白或添加1.0%变性淀粉猪肉糜的解冻损失、蒸煮损失、离心损失率最低,保水性最好;可提高肉制品的出品率,且变性淀粉对猪里脊肉糜及其制品保水性的影响比猪后腿肉显著.
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| 关 键 词： | 大豆分离蛋白 变性淀粉 猪肉糜 保水性 |
| 收稿时间： | 2008-12-26 |
| 修稿时间： | 2009-01-20 |
Effects of Isolated Soybean Protein and Modified Starch on Ground Pork Meat Water Holding Capacity |
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| LIU Yanxi,ZHAO Gaiming,GAO Xiaoping,SUN Lingxia and ZHANG Qiuhui. Effects of Isolated Soybean Protein and Modified Starch on Ground Pork Meat Water Holding Capacity[J]. Acta Agriculturae Boreali-occidentalis Sinica, 2009, 18(4): 48-51 |
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| Authors: | LIU Yanxi ZHAO Gaiming GAO Xiaoping SUN Lingxia ZHANG Qiuhui |
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| Affiliation: | College of Food Science&Technology, He''nan Agriculture University, Zhengzhou 450002, China;College of Food Science&Technology, He''nan Agriculture University, Zhengzhou 450002, China;College of Food Science&Technology, He''nan Agriculture University, Zhengzhou 450002, China;College of Food Science&Technology, He''nan Agriculture University, Zhengzhou 450002, China;College of Food Science&Technology, He''nan Agriculture University, Zhengzhou 450002, China |
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| Abstract: | The effects of adding isolated soybean protein and modified starch on the water holding capacity of pork longissium dorsi and pork hind leg were studied.The results showed that thawing loss, centrifugal loss and cooking loss declined gradually with the increase of addition amount of isolated soybean protein and modified starch, Adding 6% isolated soybean protein or 1.0% modified starch, thawing loss, centrifugal loss and cooking loss was the lowest and the water holding capacity was the best.While meat productivity increased continually and longissium dorsi of pork land its products of adding modified starch has more significant influence than pork hind leg. |
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| Keywords: | Isolated soybean protein Modified starch Ground pork meat Water holding capacity |
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