期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：12
期号：5
页码：265-270
DOI：10.19026/ajfst.12.2909
出版社：MAXWELL Science Publication
摘要：This study reports a study of the influence of phosphate compounds on the cooking loss of round scad surimi during the frozen storage. Further more, water retention property of round scad surimi optimized by phosphate compounds through combination design of ternary quadratic form and center of rotation and the regression model was established to predict the cooking loss effect. Results show that the best water retention capacity when composite phosphate contains 50% sodium tripolyphosphate, 20% trisodium phosphate and 30% sodium hexametaphosphate. Under this operational condition, the cooking loss ratio of frozen surimi is only 24.60%, which is 10.24% less than that of frozen surimi without any phosphate compounds. These results generally indicate that the presence of phosphate compounds improve water retention capacity of round scad surimi during frozen storage obviously.
