摘要
肉糜制品不仅有效地利用廉价的肉品原料或碎肉以及其它蛋白质资源,而且可以根据不同的消费需要改变(或改善)肉食品的风味、嫩、质地及外观,从而改进现有肉制品种类、开发新产品。本文通过查阅相关文献,对肉糜凝胶的特性进行研究,分析影响肉糜凝胶的因素,指导肉制品加工,同时降低能量消耗,减少各种浪费。
The comminuted-meat products not only make g ood use of the cheapest raw materials or comminuted-meat and other protein resources,but also chang e (or improve) the flavor、tenderness、texture and appearance of meat,according to different consumers needs.It s also use for improving the ty pes of meat products and developing new products.Consulting relevant articles,this paper studies on g el properties of comminuted-meat,and analy sis the factors that affecting meat g el.This will g uide meat processing to red...
出处
《肉类研究》
2008年第3期31-35,共5页
Meat Research
关键词
肉糜制品
凝胶
凝胶强度
肌球蛋白
影响因素
Comminuted-meat products
Gelatin
Gel properties
Globulin
Factors
