摘要
肌肉盐溶蛋白质形成凝胶的特性是肉制品加工中最重要的功能特性之一。以对虾肉为试材,分别以对虾肉盐溶蛋白热诱导凝胶的硬度、弹性、黏性以及保水性为依据,得出提取的最佳条件为氯化钠溶液浓度0.5mol/L、提取时间24h、pH7,旨在从根本上为提高虾肉肉制品品质的方法提供理论依据。
The gel-forming properties of the salt soluble proteins are one of the most important functional properties in processed meat products. The Chinese prawn is the material of this experimentation, according as the rigidity,elasticity, stickiness and the water holding capacity of gel-forming properties of the Chinese prawn＇s salt soluble proteins. The results showed that the optimal condition is NaCI 0.5 mol/L, extraction time 24 h, pH7, the aim is to find the theory to improve the quality of meat product.
出处
《食品科技》
CAS
北大核心
2008年第11期126-129,共4页
Food Science and Technology
基金
2008年黄冈师范学院青年科研基金项目。
关键词
中国对虾
质构
保水性
热诱导凝胶
Chinese prawn
texture
water holding capacity
heat-induced gel
