骨抽出物在高温肉制品中的应用机理探讨

Discuss on the mechanism about application of bone extractant in high temperature meat products

从骨抽出物的特点及微观含量方面入手,对其在高温肉制品中的应用机理进行了探讨,骨抽出物与猪肉、大豆蛋白互为补充,可完善高温肉制品的营养结构,提高营养价值;其凝胶特性可提高高温肉制品的弹性,增强切片性,使口感耐咀嚼;异常高含量的谷氨酸,可起到增鲜效果;其富含的多种氨基酸参与美拉德反应,使高温肉制品的风味更鲜美浓郁,柔和协调,肉味感更突出。

This article discussed on the mechanism about application of bone extractant in high temperature meat products from its characteristics and micro content. It complemented the trophic structure and increased the nutritional value of high temperature meat products with pork and soybean protein together, its gelatin could increase the elasticity and easy to slice to make the product chewy , unusually high content of glutamic acid could make effect of increasing the delicate flavour, its rich many kind of amino acid took part in Maillard reaction , to make the flavour of product strong , harmony, and clearly of meat.