为了将不同水平的无磷保水剂海藻酸钠、柠檬酸三钠和乳酸钠分别加入牦牛肉肉糜中,研究其对牦牛肉肉糜持水力、蒸煮损失、离心损失和冻后失重率的影响,并与复合磷酸盐的保水效果做对比分析.结果表明:三种无磷保水剂都可以替代复合磷酸盐.柠檬酸三钠可以明显提高肉糜的持水力,当添加量为1.20％时,蒸煮损失和离心损失率最小;当海藻酸钠的添加量为0.20％时,离心损失和冻后失重率最小;当乳酸钠的添加量为0.20％时,持水力可提高约4％,蒸煮损失、离心损失和冻后失重率可降低约3％;复合磷酸盐的添加量为0.30％时,可产生良好的持水效果且肉糜的蒸煮损失也最小.%The phosphorus-containing water retaining agents may be harmful to the human body and produce negative effects on meat products,and screening of phosphorus-free additive to substitute phosphorus-containing water retaining agent is the trend for processing green and healthy meat products.The objectives of this study were to prepare yak meat batters with the addition of various levels of phosphorus additives,sodium alginate,trisodium citrate,or sodium lactate,to study their effects on water holding capacity,cooking loss,centrifugal weight loss and freeze-thawing loss,and their effects were compared with the addition of compound phosphate.It was suggested that all of the three added phosphorus-free additives could serve as the substitute of phosphate agent.l.20％ trisodium citrate could significantly improve water holding capacity and made centrifugal weight loss at its lowest level.Besides centrifugal weight loss and freeze-thawing loss were both at its lowest level by addition of 0.20％ sodium alginate citrate.Another phosphorus-free agent sodium lactate,when the agent of it was 0.20％,could increase water holding capacity by 4％,and decrease water losing,centrifugal weight loss and freeze-thawing loss by around 3 ％.0.30％ compound phosphate had good abilities in improving water holding capacity and decreasing water losing.
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