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《Journal of Food Science and Biotechnology》 2009-06
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Impact of Combined Water-Retention Agents on Quality of Microwavable Pre-Fried Chicken Strings

MA Shen-yan, FAN Da-ming,YAN Qing,ZHAO Jian-xin, CHEN Wei, ZHANG Hao(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)  
The impact of combined water-retention agents including carrageenan,modified starch and sodium citrate on the quality of microwavable pre-fried chicken strings was studied.According to the results of single factor experiment and orthogonal experiment,the influence of water-retention agents on fried weight loss ratio was in the order of:modified starchcarrageenansodium citrate.The results showed that the optimal concentrations of modified starch,carrageenan,sodium citrate in the formula were 0.05%,0.30%,0.05%,with a water holding capacity equal to the mixed phosphates.During the frozen storage,water loss ratio under microwave of products with non-phosphorous water-retention agents was much lower than that of traditional phosphates.Our results indicated that products with non-phosphorous water-retention agents maintained good water holding capacity after frozen storage for 40 days.
【Fund】: 国家“十一五”科技支撑计划项目(2008BAD91B03);; 国家科技部农业科技成果转化资金项目(2008GB2B200083)
【CateGory Index】: TS251.5
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