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| Studies of composite phosphate on improving the qulity of boneless and massive Ham |
| Du yan;Li Xingmin;Liang feng;Yan Wenjie |
| College of Food Science and Nutrition engineering,Beijing,100083) Yan Wenjie( Teachers’College of Beijing Union University,Beijing, 100011 |
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Abstract The paper studied composite phosphate on improving the qulity of boneless and massive Ham. Throughp hysicochemicali nspectiona nd sensed etection,The besti ngrediento fc ompound phosphateh asb een obtained:sodiump yrophosphate40%,sodiumt ripolyphosphate40%,sodiumh exametahposphate20%.Andt he new way to improve the qulity of dry-curing ham has also been gained.
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ZU Xiaoyan, LI Xin, LIAO Tao, GENG Shengrong, WANG Lan, QIAO Yu, WANG Weiqiong, XIONG Guangquan. Tenderization of Perch Meat with Compound Phosphate, Calcium Chloride and Papain[J]. Meat Research, 2015, 29(10): 24-27. |
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2005, Vol. 19 
