复合食品添加剂对鸡胸肉保水性的影响.pdfVIP

肉类研究 MEAT RESEARCH 2008.12 复合食品添加剂对鸡胸肉保水性的影响 张永明 （青岛正大有限公司研发中心，山东 青岛 266217） 摘　要：本文通过复合食品添加剂来提高鸡胸肉的保水性，改善油炸鸡胸肉的品质为目标。 实验采用了多种具有保水性的食品添加剂进行复配研究，通过对产品的出品率、失水率和样 品感官评定进行综合评价分析。综合实验结果确定最佳的复合食品添加剂及添加量，即复合 磷酸盐0.3%，氯化钙0.4%，卡拉胶0.90%，山梨糖醇0.52%。但是这个复合食品添加剂并 不是油炸鸡胸肉最完美的组合，仍需要有待于进一步研究和提高样品的保水性和品质等。 关键词：鸡胸肉；复合食品添加剂；保水性 The Effect of Compound Food Additive to Retention Water Property on Chicken Brisket ZHANG Yongming (Center of Research and Develop of Qing dao Chia Tai Co.,L td., Shandong Qingdao 2662 17) Abstract : For enhanceing the chicken breast meat the retention water property by Compound food additive, and the improvement fries in oil the chicken breast meat the quality as a goal.The experiment u sed many kinds of had the water retention property food additive to conduct the compound research , through to the product product rate, the dehydration rate and the sample sense organ evaluation carried on the quality synthetic evaluation analysis. Synthesis experiment result determination best compound food additive and recruitment . 0.3% compound phosphate, 0.4% calcium chloride, 0.90% carrageenan, 0.52% sorbitol.But this compound food additive fries in oil the chicken breast meat best combination , needs to wait for further studies and enhances the sample the water retention property and the quality and so on. Key words: chicken breast meat; compound food additive; retention water property 中图分类号：TS251.5　　文献标识码：B 　文章编号:1001-8123(2008)12-0029-02 鸡胸肉是鸡肉当中主要食用产品之一，鸡胸 加热、油炸、冷冻、解冻、腌制等加工或贮藏条件 肉具有脂肪含量低，肉质较涩而无味，并且持水性 下，保持其原有水分与添加水分的能力。肉的保水 不好，特别是鸡胸肉在油炸、烘烤等方式加热下水