摘要
在不同冷冻条件下冷冻肉类食品均有不同的品质变化。冻结温度、冻结曲线、最大冰晶生成带速度、冷冻中的玻璃化转变以及转变温度都对食品组织结构、蛋白质冻结变性、食品外观、风味、营养等构成直接的影响。
The quality of frozen meat foods are subjected to various changes under different frozen couditions. The foods freezing time the freezing time-temperature curve, the fastest velocity of ice-crystal produce's zone, the glassy-transform and temperature-transform in freezing will have direct influence on food's structure,protein's freezing denaturation, apprearance ,flavor and nutrition.
出处
《保鲜与加工》
CAS
2006年第5期9-12,共4页
Storage and Process