Study on the Effect of Sausage Product Texture by Plasma Protein Isolate
FAN Suqin;CHEN Xinbing;YU Gongming;WANG Chengzhong
1. College of Food Engineering and Biotechnology, Shandong Institute of Light Industry, Jinan 250353;
2. Qingdao Bright Moon Seaweed Group Co, Ltd. Qingdao 266400
Abstract：The experiment with pork as the main raw material and blood plasma protein isolates as the
main additive, designs different formula then made texture effects by determining the components of
enema. The optimal formula is minced meat ratio 3:7, plasma protein isolate 3%, composite phosphate
0.3%, and sodium nitrite content 0.001%,which determined by orthogonal experiment.
范素琴；陈鑫炳；于功明；王成忠. 猪血血浆分离蛋白对灌肠类制品质构影响的研究[J]. 肉类研究, 2009, 23(1): 9-11.
FAN Suqin;CHEN Xinbing;YU Gongming;WANG Chengzhong. Study on the Effect of Sausage Product Texture by Plasma Protein Isolate. Meat Research, 2009, 23(1): 9-11.
2009, Vol. 23 
