Effect of Papain and Compound Polyphosphates(E452) with Different Concentration on Chicken Tenderness 不同浓度木瓜蛋白酶和复合磷酸盐对鸡肉嫩度的影响
Conclusion : The risk of antimicrobial positivity caused by polyphosphates can be reduced by controlling the amounts of added tripolyphosphate and pyrophosphate. 结论:通过控制焦磷酸盐和三聚磷酸盐(E452)使用量,可降低由多聚磷酸盐(E452)引起的抑菌剂阳性风险。
Effect of Polyphosphates(E452) on Tenderness and Water-holding Capacity of Pork Muscles 不同磷酸盐对猪肌肉嫩度及保水性的影响
Objective : To find out which ones of four polyphosphates are antimicrobial molecules and to determine their critical antimicrobial concentrations. 目的:分析多聚磷酸盐(E452)中主要抑菌成分,并找出临界抑菌浓度。
Determination of Polyphosphates(E452) in Aquatic Product by Ion Chromotography 离子色谱法测定水产品中的多聚磷酸盐(E452)