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- W2381127574 abstract "Sodium alginate - calcium gel is a hot irreversible gel with high strength and it can be used to improve water holding capacity and texture properties of meat paste and sausage. Using gel strength as the index,calcium carbonate as sources of calcium and Glucono - Delta - Lactone(GDL)to release calcium,types of sodium alginate were screened in this study. And then,the mixed ingredients were used in the low - fat pork paste to study their influence on the cooking - loss,freeze - thaw loss and texture properties. The results showed when high guluronic acid type of sodium alginate with the viscosity of 800cps was used,together with calcium carbonate as calcium source and Glucono - Delta - Lactone(GDL)as calcium releasing agent,the pork paste existed highest strength. The optimal ratio of each material was 55. 6% sodium alginate,13. 9% calcium carbonate and 30. 6% Glucono - Delta -Lactone(GDL). We used this additive in low - fat pork and found that when the amount of additive was 1. 0% to 1. 5%,it had a good effect on the cooking loss,freeze - thaw loss and texture properties of low - fat pork." @default.
- W2381127574 created "2016-06-24" @default.
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- W2381127574 date "2012-01-01" @default.
- W2381127574 modified "2023-09-25" @default.
- W2381127574 title "Study on the gelling properties of sodium-calcium alginate and its application in low-fat Pork" @default.
- W2381127574 hasPublicationYear "2012" @default.
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