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压缩比对嫩化牛肉物性值的影响 被引量：7

Effects of Compression Rate on Physical Properties of Tenderizated Beef
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摘要 本实验采用TA-XT2i质构仪研究嫩化牛肉在不同的压缩比条件下硬(脆)度、弹性、咀嚼性、胶着性、黏聚性以及回复性值的变化情况,然后进行相关性分析,以确定嫩化牛肉物性值的测定条件。结果表明,压缩比在35%～60%内,各物性指标呈现出很好的相关性。 In this study, the effects of compression rate on physical properties （hardness, springiness, chewiness, gumminess, cohesiveness and resihence） of tenderizated beef were investigated by means of TA-XT2i texture analyser. It was found that the values of physical properties have good relationship with the compression ratio in the scope of 35% - 60%.
作者 明建 李洪军
机构地区 西南大学食品科学学院
出处 《食品科学》 EI CAS CSCD 北大核心 2008年第11期45-48,共4页 Food Science
基金 农业部公益性行业科研专项(2008326001)
关键词 压缩比 嫩化牛肉 物性 compression rate tenderization beef physical property
分类号 TS251.51 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献8

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二级参考文献13

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  • 3[3]Su, Y. K, Bowers, J. A. & Zayas, J. F. 2000.Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with ninmeat proteins. J. Food Sci. 65 (1): 123- 128
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  • 5[2]Yang, A., Keeton, J. T., Beilkcn, S. L. &Trout,G. R. 2001. Evaluation of some binders and fat substitutes in low-fat frankfurters. J. Food Sci. 66 (7): 1039- 1046.
  • 6[3]Su, Y. K, Bowers, J. A. &Zayas, J. F. 2000.Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with ninmeat proteins. J. Food Sci. 65 (1): 123 - 128.
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共引文献7

同被引文献111

引证文献7

二级引证文献90

食品科学
2008年 第11期

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