摘要
分析传统中式方便食品馒头、肉糕、鱼糜(丸)、鲜湿面、鲜湿米粉等存在的主要品质问题,剖析谷氨酰胺转氨酶在改善食品质构方面的主要作用,探讨谷氨酰胺转氨酶用于提高传统中式方便食品品质的应用前景。
The main quality problems in traditional Chinese fast food are analysed, and the effects of Transglutamina （Tgase）in improving food texture and struture are discussed. Application of transglutamina in the quality improvement in Chinese fast food, for example, Mantou, pie from minced fish meat, fresh-wet fast noodle, and fresh-wet fast rice noodle is researched.
出处
《食品研究与开发》
CAS
北大核心
2010年第7期173-175,共3页
Food Research and Development
