摘要
在许多种肉制品的加工过程中,用食盐对原料肉进行腌制是一道很重要的工序.它不但可使肉制品的保存期延长,给产品带来咸味,同时还可提高肉的持水性,改善香肠肉糜的乳化性能,从而降低其蒸煮损失.肌肉在被腌制时,其微细结构将发生明显变化,这些变化对肉的加工特性有着直接或间接的影响,并且在很大程度上决定着肉制品的感观质量.
Fresh pork was cured in 1%, 3% and 5% NaCl solution and was prepared for electron microscopy. Observations were carried out with transmission and scanning electron microscopes.After being cured in 3% and 5% NaCl solution,myofilaments separated from each other and myofibrils swelled,but 1% NaCl had little effect.Much myofibrilar structural Protein was also extracted by 3% and 5% NaCl.It was believed that water holding capacity and tenderness of pork would be proved by curing in NaCl solution,especially when the concentration was 3%～5%,
出处
《肉类研究》
1992年第3期19-21,共3页
Meat Research
