| 鸡胸肉蒸煮失水率影响的研究 |
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| 引用本文： | 张素君,吴立根. 鸡胸肉蒸煮失水率影响的研究[J]. 农产品加工．学刊, 2007, 0(9): 32-34,66 |
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| 作者姓名： | 张素君 吴立根 |
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| 作者单位： | 1. 中国海洋大学,山东,青岛,266003
2. 河南工业大学,粮油食品学院,河南,郑州,450052 |
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| 摘 要： | 研究几种盐对鸡胸肉蒸煮失水率的影响,在此基础上进行了正交实验,影响鸡胸肉蒸煮失水率的显著因素为柠檬酸钠和三聚磷酸钠。验证实验表明,最佳复合配比可使鸡胸肉的蒸煮失水率比对照降低20%。
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| 关 键 词： | 磷酸盐 蒸煮失水率 鸡胸肉 保水性 |
| 文章编号： | 1671-9646（2007）09-0032-03 |
| 修稿时间： | 2007-07-14 |
Study on Improving the Capability of Holding Water of Chicken Breast Meat |
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| Zhang Sujun,Wu Ligen. Study on Improving the Capability of Holding Water of Chicken Breast Meat[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(9): 32-34,66 |
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| Authors: | Zhang Sujun Wu Ligen |
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| Abstract: | This paper studied on improving the capability of holding water of chicken breast meat, single use of several kinds of phosphates and potassium chloride has been researched. Then different of mixture of the phosphates and potassium chloride were studied too. The results showed that one of mixtures of the phosphates and potassium is the best one, which can reduce the loss of water lower 20% than the control sample of chicken breast meat. |
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| Keywords: | chicken meat capability of holding water phosphate loss of water |
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