| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an anticoagulant capable of effectively preventing coagulation of a protein denaturation inhibiting powder, without deteriorating efficacy of a preparation of the powder, to provide the protein denaturation inhibiting powder containing the anticoagulant, and to provide ground meat containing the protein denaturation inhibiting powder. <P>SOLUTION: This anticoagulant used for the protein denaturation inhibiting powder which contains trehalose and a pH adjustor (preferably, alkali metal carbonate salt) for adjusting a pH of the ground meat to an alkaline side contains a sucrose fatty acid ester as an active ingredient, wherein the sucrose fatty acid ester is composed of 8-22C fatty acids as constituent fatty acids and has an HLB of ≥7. The sucrose fatty acid ester which is mainly composed of stearic acid as the constituent fatty acid is preferably used. The protein denaturation inhibiting powder contains the anticoagulant. The ground meat contains the protein denaturation inhibiting powder. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
