摘要
本文中介绍了各种肉品的色泽和腌制剂(硝酸盐及亚硝酸盐类、腌制温度及时间、食盐、pH值、色素、光),热处理,抗氧化物(维生素C、烟酰胺、维生素E、自由基终止剂、鳌合剂、肌肽)以及包装物等各种因素对肉品色泽的影响以及肉品的发色、护色、防色的一些常用方法。
In this text introduced the color and luster of some kind of meat and discussed the pickle（nitrate and nitrite, temperature, pickle time, salt, pH, pigment, light）, the heat treatment, antioxidant（Vitamin C, niacinamide, Vitamin E, free radicals terminates reagent, chelate, carnosine） and wrappage etc. some kind of factor influence to the color and luster of meat, as well as some method about developing, protecting and defending the color of meat product.
出处
《肉类研究》
2005年第10期45-49,共5页
Meat Research
