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《Food Science》 2006-05
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Effect of Phosphate and Transglutaminase on Yield and Hardness of Chicken Sausage

LIN Li-jun1,2,SUN Jian1,XU Xing-lian1,*,ZHOU Guang-hong1,HUANG Hong-bing1 (1.Key Laboratory of Food Processing and Quality Control,Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China; 2.College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing 210009, China)  
Effects of sodium pypophosphate (SPP), sodium tripolyphosphate (STP) and sodium hexametaphosphate (SHMP) on the yield of chicken sausage were studied. And the optimum ratio of mixed phosphates was obtained by using orthogonal design L9(34).Also effects of mixed phosphates (0.2%, 0.3%, 0.4%)and Transglutaminase (TGase)(0.4%, 0.6%, 0.8%)on texture properties of chicken sausage were analyzed with the factorial experiment. Results showed that the optimum ratio of the mixed phosphates was STP:SPP:SHMP=4:2:3.Yield of chicken sausage increased significantly with the addition of mixed phosphates (p0.001). And TGase could increase sausage hardness significantly (p0.001) too. But there was no significant interaction between mixed phosphates and TGase on yield and hardness.
【Fund】: 国家“十五”重大专项(2001BA501A29)
【CateGory Index】: TS251.1
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