摘要
水分作为肉品原料中含量最多的化学组分,直接影响着肉品品质及贮藏特性。本文介绍了水分在生鲜肉中结合状态、水分在肉品贮藏过程中的流失过程以及水分活度对肉品贮藏的影响,并对肉品中水分的检测方法进行了综述。为快速检测肉品中水分、有效减少肉品贮藏过程中的水分散失、开发合理的生鲜肉品保鲜技术提供理论参考。
As the most abundant chemical composition,water effects meat quality and preservation characteristics directly. This paper introduced the water status in fresh meat,water loss in meat during storage and effects of water activity on meat preservation,and then the methods of moisture determination in meat were reviewed. This review could establish theoretical reference for rapid detecting water,reducing moisture loss during storage and developing reasonable preservation technology on fresh meat.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第16期363-366,共4页
Science and Technology of Food Industry
基金
“十二五”国家科技支撑计划(2012BAD29B06)
辽宁省食品安全重点实验室开放课题(LNSAKF2011026)
关键词
水分
畜禽
肉品
保鲜
品质
water
animal product
meat product
preservation
quality
