Effect of phosphates on weight gain, thawing loss and cooking yield of frozen Pollock (Gadus morhua) fillets

被引：0
|
作者：
Ni, Guanpei [1 ]
Zhao, Qiancheng [1 ,2 ]
Li, Zhibo [1 ,2 ]
Li, Jianwei [1 ,2 ]
Wang, Guibin [1 ,3 ]
机构：
[1] Dalian Ocean Univ, Coll Food Sci & Engn, Dalian 116023, Liaoning, Peoples R China
[2] Inspect & Mfg Technol Serv Ctr, Liaoning Province Aquat Prod Anal, Dalian 116023, Liaoning, Peoples R China
[3] Dayaowan Entry Exit Inspect & Quarantine Bur, Dalian 116023, Peoples R China
来源：
ADVANCED RESEARCH ON BIOCHEMICAL MATERIALS AND NANOTECHNOLOGY APPLICATION | 2013年 / 643卷
关键词：
Frozen fillet; Phosphates; Weight gain; Thawing loss; Cooking yield;
D O I：
10.4028/www.scientific.net/AMR.643.87
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Phosphate is widely used in frozen aquatic products. In this study, frozen Pollock was taken as raw materials, and the effect of different phosphates (sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate) on weight gain, thawing loss and cooking yield of Pollock fillets were studied. The results showed that with the increasing concentration, the weight gain and cooking yield of sodium pyrophosphate and sodium tripolyphosphate treatment groups increased, and the thawing loss reduced, whereas sodium hexametaphosphate treatment group remained unchangeable. The optimal proportion of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate on Pollock fillets was 3:2:3 and the concentration of mixed phosphates was 4%, and the weight gain, cooking yield and thawing loss was 17.1%, 88.6% and 2.7%, respectively.
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页码：87 / +
页数：3
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