摘要
高压二氧化碳(high pressure carbon dioxide,HPCD)在肉制品中的杀菌效果显著,应用潜力巨大。但是,目前关于HPCD对肉类食品品质影响的研究几乎没有。因此,本研究针对HPCD处理对冷却猪肉色度、嫩度、水分损失和储藏期TBA值的影响展开研究,这对HPCD处理在生产中的实际应用具有一定借鉴意义。
Previous studies have demonstrated the sterilization of high pressure carbon dioxide （HPCD） treatment in meat, and the feasibility for meat sterilization. But little related research has been done on the effects of HPCD on meat quality. This study investigate the effects of HPCD on color, tenderness, water loss and TBA value of chilled pork, and it would be very helpful to HPCD application.
出处
《肉类研究》
2009年第12期28-30,共3页
Meat Research
关键词
高压二氧化碳
冷却肉
品质
high pressure carbon dioxide
chilled pork
quality
