Abstract：In this study, we investigated the effect of sodium pyrophosphate (SPP), sodium tripolyphosphate (STP), sodium
hexametaphosphate (SHMP) used singly or in combination with each other on the productivity and quality of Jianchang
duck jerky. One-factor-at-a-time designs and a three-variable quadratic orthogonal rotary design were applied to establish the
optimum blend of phosphates. All these three phosphates could increase the productivity of Jianchang duck jerky to different
extents; STP was the most important affecting factor followed by SPP and SHMP. When STP was added at a level of 0.10%,
SPP at 0.18% and SHMP at 0.05%, the highest productivity was obtained.
林巧. 复合磷酸盐对建昌鸭肉脯出品率和品质的影响[J]. 肉类研究, 2013, 27(3): 9-12.
LIN Qiao. Impact of Phosphate Composites on the Productivity and Quality of Jianchang Duck Jerky. Meat Research, 2013, 27(3): 9-12.
2013, Vol. 27 
