|
|
|
| Study on the Application of Alginate Sodium in Pasteurized Meat Products |
| Yu Gong-ming;Sun Chun-lu;Wang Cheng-zhong;Hu Rong-xue;Zhao Zhen-ling |
| 1.Colleg e of Food and Biology Eng ineering ,Shandong Institute of Light Industry Jinan 250353;2.Shandong Long da Co.,L td,L aiy ang 265231 |
|
|
|
|
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 
