不同凝胶保水剂对猪肉肉串保水性的影响

doi:10.7506/rlyj1001-8123-201108008

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Abstract In this study, the influence of carrageenan, compound sodium alginate water-retaining agent and compound carrageenan water-retaining agent on water retention in pork shashlik was explored. Compound sodium alginate water-retaining agent was confirmed to be the best water-retaining agent and the best water retention was achieved for pork shashlik by adding the water-retaining agent at 0.2% without being dissolved after curing.

Key words： water-retaining agent compound sodium alginate water-retaining agent pork shashlik water retention

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	Articles by authors
	FAN Su-qin
	HUANG Hai-yan
	WANG Xiao-mei
	ZHANG Juan-juan

Cite this article:

FAN Su-qin,HUANG Hai-yan,WANG Xiao-mei, et al. Influence of Water-retaining Agents on Pork Shashlik[J]. Meat Research, 2011, 25(8): 34-36.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201108008 OR https://www.rlyj.net.cn/EN/Y2011/V25/I8/34

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