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《Modern Food Science and Technology》 2013-05
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Effect of Carrageenan/Locust Bean Gum on the Properties of Comminuted Pork

ZHUANG Pei-rui1,YANG Yuan-yuan2,SUN Wei-zheng2,CHEN Chu-rui1(1.Guangdong Zhenmei Foods Group Co.,Limited,Chaozhou 515637,China)(2.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)  
Hydrocolloids are a food additive used to improve the quality of meat products.Carrageenan,locust bean gum and their combination were added during comminuted pork processing.The changes of colour,texture and water activity were measured to determine their effects on quality of comminuted pork.Results showed that carrageenan and locust bean gum in an appropriate proportion can ameliorate the texture property of comminuted pork.By addition of 0.16% carrageenan and 0.24% locust bean gum,the obtained pork showed the best texture property,with hardness value,chewiness value and water loss rate being of 521.20±15.40,27.00±10.40 and 0.040±0.002,respectively.
【Fund】: 广东省教育部产学研结合项目(2012B091000002);; 广东省科技计划农业攻关项目(2012B020312001)
【CateGory Index】: TS251.1
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