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投稿时间：2016-05-30
投稿时间：2016-05-30
中文摘要: 本试验在调理重组牛肉制品中添加不同浓度的复合磷酸盐，探究产品水分迁移、黏结强度、色差、 pH值等指标的变化，进而说明复合磷酸盐的添加量对调理重组牛肉制品品质特性的影响。结果表明随着复合磷酸盐添加量的增加，黏结强度、pH 值和出品率显著升高（P<0.05），解冻损失显著降低（P<0.05）。并且结合低场核磁研究发现，拟合后的T2 弛豫时间主要分布为 3个峰，其中，T2b、T21 随复合磷酸盐添加量的增加向快的弛豫方向移动，当复合磷酸盐添加量为0.3 %时，弛豫时间最短，说明此时结合水和不易流动水与肌肉蛋白的结合最紧密；且此时产品的感官评价各项指标均达到最佳。
Abstract:The effect of compound phosphate at different concentrations on quality characteristics of ready-toeat restructured beef products was investigated. The changes of moisture migration，bond strength，color and pHvalues were discussed. Results showed that with the increase of compound phosphates，bond strength，pH andyield increased significantly（P< 0.05），and the thawing loss decreased significantly（P < 0.05）.In addition，the LF-NMR study revealed that there were three peaks after fitting the T2 relaxation time. Among them，the T2b，T21moved towards to the fast relaxation direction along with compound phosphate concentrations increase. The relaxation time was shortest while the compound phosphate content was at 0.3 %，which illustrated that the combined water and immobilized water combined with muscle protein most closely，meanwhile，the product sensory qualities were the best.
文章编号：201702001 中图分类号： 文献标志码：A
基金项目:黑龙江省应用技术研究与开发重点计划（GA15B302）；国家自然科学基金（31271897）
| Author Name | Affiliation |
| LI Long-xiang，ZHAO Xin-xin，KONG Bao-hua* | College of Food Science，Northeast Agricultural University，Harbin 150030，Heilongjiang，China |
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