原料肉状态及磷酸盐对乳化肠贮藏辩析.docVIP

山西农业大学信息学院 本科毕业论文（设计） 原料肉状态及磷酸盐对乳化肠贮藏 期间保水性质的影响 系部名称：环境科学与食品工程系 专业名称：食品质量与安全 学生姓名：学 号：指导教师： 二○一五年六月 BACHELORS DEGREE THESIS OF CISAU Raw meat and the phosphate on water retention properties of emulsified sausage during storage impact College ：Environmental Science and food projec Subject ：Food quality and safety Name ： Number ： Director ： may 2015    原料肉状态及磷酸盐对乳化肠贮藏 期间保水性质的影响 摘 要 乳化肠是乳化型肠的一种，具体加工过程是把原料肉碾碎，然后经过乳化等一系列的工艺过程，最终合成的肉馅类食品。本文主要对原料肉状态以及磷酸盐对乳化肠贮藏期间保水性质进行了研究。结果表明：（1）用僵直前肉作为原料肉可以某种程度上提高乳化肠的保水性质。与其他两种原料肉相比，僵直前肉加工制成的乳化肠，其产率会较高产，相应的贮藏损失也会较低，在贮藏期间内，其硬度增加值也不会出现太大波动：（2）当NaCl 使用量为3%时，想通过增加磷酸盐使用量来解决乳化肠的保水性质是行不通的。对比僵直前肉、成熟肉和冻肉制成的乳化肠在贮藏间的保水和质构性质，探讨利用僵直前预混合工艺提高乳化肠贮藏品质的可行性。研究磷酸盐用量对乳化肠保水和质构性质的影响规律，为生产中正确使用磷酸盐提供理论依据。 关键词：原料肉；磷酸盐；保水性质  Raw meat and the phosphate on water retention properties of emulsified sausage during storage impact ABSTRACT Emulsified sausage is one of the emulsion type, specific process is crushed raw meat, and after the process of emulsion and a series of ultimately synthetic meat food. This paper focuses on the State of raw meat as well as intestinal during storage in phosphate emulsion water-retention properties are studied. Results showed that: (1) with his stiff meat before raw meat may be intestinal water retention in some ways increasing emulsive nature. And other two species material meat compared to, stiff Qian meat processing made of emulsion intestinal, its produced rate will more high yield, corresponding of storage loss also will lower, in storage during within, its hardness increased value also does not appeared too big fluctuations: (2) When NaCl using volume for 3% Shi, wants to through increased phosphate using volume to solution emulsion intestinal of insurance water nature is doesnt work of. Contrast before stiff meat, emulsified sausage made of mature meat and frozen meat in storage of w