海藻酸钠的凝胶特性及其在肉制品中的应用

摘要

Sodium alginate can form gel of network structure cross linked with calcium ion, whose characteristics can be used in meat products as binders and water retaining agents. It can increase adhe-sion, water holding capacity, tender, reducing loss of nutrients and improve quality of the products.%海藻酸钠能与钙离子交联形成网状结构的凝胶，这种特性能应用于肉制品中做为粘结剂和保水剂，能增加肉制品的粘着性、持水性和柔嫩性，减少营养成分损失，提高产品质量。