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投稿时间：2015-08-10
投稿时间：2015-08-10
中文摘要: 主要研究常用大分子无磷持水剂对鱼肉、猪肉、虾仁的持水能力、感官品质以及抗氧化能力的影响，以便配制出效果更好的肉类无磷保水剂。研究结果表明，海藻酸钠对鱼肉、虾仁、猪肉的持水能力、感官品质以及抗氧化能力都提高较多，而果胶、黄原胶、水溶性壳聚糖则对鱼肉、虾仁、猪肉的持水能力和抗氧化能力的改善效果较好，聚葡萄糖对鱼肉、虾仁、猪肉的持水能力、感官品质的提高效果较好。
Abstract:It was investigated in this paper that the effects of non-phosphate macro-molecular water-retention agents on the water-retention ability，sensory quality and oxidation resistance of fish meat，shrimp meat and pork.The results showed that sodium alginate can improve obviously the water-retention ability，sensory quality and oxidation resistance of fish meat，shrimp meat and pork.While pectin，xanthan gum，water soluble chitosan can increase obviously the water-retention ability and oxidation resistance of fish meat，shrimp meat and pork.Glucan can improve obviously the water-retention ability and sensory quality of fish meat，shrimp meat and pork.
keywords: macro-molecular water-retention agents meat water-retention ability sensory quality oxidation resistance
文章编号：201614053 中图分类号： 文献标志码：
基金项目:江苏省大学生创新创业训练计划（SDC201520）；横向课题：五香咸肉的开发（HX2015008）
| Author Name | Affiliation |
| WANG Li-ming，LI Jing，LONG Zhi-fang，PENG Heng | School of Tourism Management，Wuxi Institute of Commerce，Wuxi 214153，Jiangsu，China |
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