摘要
本文研究了冻藏牛肉在解冻过程中,解冻温度(4～40℃)对冻肉显微结构,内容物的外渗量和氨基酸流失量的影响。并研究了不同酸度(pH3.0～8.5)处理的冻肉在解冻时的变化。结果表明:解冻温度低(4～15℃)有利于冻肉组织的恢复,解冻温度高(>15℃),牛肉的质量下降,在牛肉冻结前后用pH4.5或pH7.5左右的浸液处理,有利于提高解冻牛肉的质量。
The effect of defferent thawing temperatures (4-40 ℃) and acidity (pH3. 0-8. 5) on the microscopic stucture, the exudation of internal substance and loss of amino acid was studied. The results showed that lower thawing temperatures (4-15 ℃) favoured tissue restoration, whereas, higher thawing temperatures (> 15 ℃)caused lowered quality, and that treating frozen beef with pH4. 5 or pH7. 5 infusion favoured the improvement of beef quality.
出处
《华南农业大学学报》
CAS
CSCD
1991年第4期52-57,共6页
Journal of South China Agricultural University
关键词
牛肉
解冻
温度
酸度
质量
Beef
Thawing
Temperature
Acidity
