1、 X 4刘中科,黄姝洁 ( +v J “, +610065)K1 目的研究酱卤肉制品复合护色剂的最佳配比。方法以软包装卤制鸡腿为原料,通过单因素及正交试验,对几种护色剂单体及它们的复配体对酱卤肉制品的护色效果进行研究。结果得到一种高效的复合护色剂:-环糊精 0.04%,海藻酸钠 0.06%,异抗坏血酸钠 0.04%,柠檬酸 0.05%。结论所研究的复合护色剂使酱卤肉制品在 35的高温条件下保存 60d后仍保持良好的色泽,显著延长了酱卤肉制品的货架期。1oM 酱卤肉制品;红曲红色素;护色剂ms | S37 DS M A cI| 0517-6611(2011)04-02319-03StudyonC
2、omplexColorRetentingAgentonTraditionalPot-stewedMeatProductsLIUZhong-keetal (DepartmentofFoodEngineering, SichuanUniversity, Chengdu, Sichuan610065)Abstract Objective Thispaperaimedtostudytheoptimumratioofcomplexcolorretentingagentontraditionalpot-stewedmeatproducts.Method Softpackagesteweddrumstick
3、wastakenastheresearchobjecttostudyvarioussingleagentsandtheircomplexmaterials.ResultAhigheffectivecomplexcolorretentionagentcontaining-Cyclodextrin0.04%,sodiumalginate0.06%,sodiumerythorbate0.04%,citricacid0.05%,wasobtained.Conclusion Thestudiedtraditionalpot-stewedmeatproductswithcomplexcolorretent
4、ingagentstilkeptfinecolorunder35after60days, whichhadprolongedtheshelflifeoftraditionalpot-stewedmeatproducts.Keywords Traditionalpot-stewedmeatproducts;Redpigments;ColorretentionagentTe 刘中科(1988-),男,重庆人,硕士研究生,研究方向:食品加工与保藏应用技术,E-mail:。l 2010-11-11 3V,v EF B ? , 7 。? wy z“ ?# 0 、 0 、 0a ?,X PK R “ 4。
5、 P w“ X ,%ig rVy;vT7 ,Y 4,7Y g r1。3 Xy ,+F4 w“ Tq F,Br 4,vv X O 。1 ZE1.1 ! w ( S H 3/ “zK ),-、Z( )、s F )、 ( J ),y、 ( g r)。0? , Vns;9,lu, T , EQ。1.2 Xy 3 X b ) 。1.3 ZE !91.3.1 y k。 | 48 w , 7, Xy HF X , 3 。 b 35, ?;v HW12h EQ%,i !vF(F 4),48 Xy rT。1.3.2 k。-、Z( )、s F )、 4y 3 k, 4F ZT# %Hqy kM。 SEM1? |
6、a M1 k, ky nV1。1.4 = q ID2ZE。 = q(%)=(A2 /A1)100 (1)T,A1;v - ;A2;v ;。V1 ky Table1 Factorsandlevelsinorthogonaltestdesign % Levely Factors-(A)-cyclod-extrinZ( )(B)Sodiumalginates F )(C)Sodiumisoas-corbate (D)Citricacid1 0.03 0.04 0.02 0.032 0.04 0.05 0.03 0.053 0.05 0.06 0.04 0.072 Ts2.1 48 X rT2.1.1
7、 vF。vFF 4, 48rT4v。m1 V,vF“ d y,20d“ M A,25d M ,Y 4。m1 vF i qM wLFig.1 Survivalratecurveofthecontrolgroup2.1.2 -。 X w y;v7s, 。- A Tvs0, w F H, s0$vs0U , w 3。m2 V,- B rT, “ b45d, j ? CDA,Z( )s F ) -。V2 kTTable2 Resultsoforthogonaltestk|No.y FactorsA B C D i q%Pigmentresiduepercentage1 1 1 1 1 56.92 1
8、2 2 2 61.43 1 3 3 3 65.14 2 1 2 3 58.55 2 2 3 1 63.26 2 3 1 2 66.37 3 1 3 2 61.78 3 2 1 3 60.89 3 3 2 1 64.5k1 61.133 59.033 61.333 61.533k2 62.667 61.800 61.467 63.133k3 62.333 65.300 63.333 61.467R 1.534 6.267 2.000 1.6662.3 4rT m6 V A A,F m6 KD 4 rTFig.6 Efectsofbestcomplexcolorretentionagentonsu
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