Application of acanthopanax senticosus polysaccharide as anti-freezing additive in frozen meat products
By adding Acanthopanax senticosus polysaccharide to frozen meat products, especially chicken meatballs, the problem of quality deterioration caused by freeze-thaw cycles has been solved. This has improved the water-holding capacity and texture of chicken meatballs, inhibited the oxidation process, and provided theoretical support and practical application potential.
CN122397793APending Publication Date: 2026-07-17NORTHEAST FORESTRY UNIV
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- NORTHEAST FORESTRY UNIV
- Filing Date
- 2026-04-27
- Publication Date
- 2026-07-17
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Figure CN122397793A_ABST
Abstract
本发明公开了刺五加多糖作为抗冻添加剂在冷冻肉制品中的应用，涉及食品添加剂技术领域。本发明通过添加不同比例的刺五加多糖研究其对冷冻肉质品反复冻融后品质变化的影响，确定了刺五加多糖的最优添加方案。通过添加质量百分比为0.20%的刺五加多糖缓解了冻融鸡肉丸品质劣化，为冷冻鸡肉制品品质提升及刺五加多糖应用拓展提供理论支撑。本发明还提供了刺五加多糖在抑制冷冻肉制品脂肪氧化和蛋白氧化中的应用以及刺五加多糖在保持冷冻肉制品水分含量、亮度和弹性中的应用。刺五加多糖可在抑制反复冻融肉制品品质劣变中发挥重要作用。
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