Abstract：The experiments were desig ned to choose samples with different g elatin intensities such as 170 mpas alg inate sodium,300 mpas alg inate sodium,370mpas alg inate sodium.The study of the influence of the alg inates on the meat products’water binding capacities and their construction.The results indicated that there are different influences among the alg inates of different g elatin intensities on the meat products’water binding capacities when in the same craft conditions.By the analy sis of the experiments of mixing materials,Thing s seemed to be made sure that the optimal ing redients and the additions are 170 mpas alg inate sodium 0.2%,carrag eenan 0.3%.
2008, Vol. 22 
