复合磷酸盐食品添加剂对猪肉丸保水效果影响的研究

Study on effects of food additives named mixed phosphates on water-holding porkballs

摘要: 为了提高猪肉丸的含水量,将淀粉、卡拉胶、大豆分离蛋白、三聚磷酸钠(STP)、焦磷酸钠(SAP)和六偏磷酸钠(HMP)不同功能的食品添加剂进行复配添加到猪肉丸中。结果表明:当淀粉、卡拉胶、大豆分离蛋白、复合磷酸盐的添加量分别为6%、0.4%、6%,0.2%,复合磷酸盐(STP∶SAP∶HMP)的最佳配比为0.75∶1∶1时,达到提高肉丸含水量的作用;三种磷酸盐中影响肉丸保水效果的因素主次关系为STP>SAP>HMP,且STP对肉丸的保水效果有显著影响。

Abstract: In order to improve moisture content of porkballs, several food additives, such as starch, carrageenan, isolated soybean protein, sodium tripolyphosphate (STP) , sodium pyrophosphate (SAP) and sodium hexametaphosphate (HMP) were mixed and added in porkballs. Results showed that the optimal additive amount were obtained as follows:the content of starch 6%, the content of carrageenan 0.4%, the content of isolated soybean protein 6% and the addition of compound phosphates (STP∶SAP∶HMP=0.75∶1∶1) 0.2%. The order of phosphates affecting the moisture content of porkballs was STP>SAP>HMP. It was interested to see that the effects of STP was singnificantly different.