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引起肉解冻汁液流失的原因及对策 被引量:1

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摘要 冻肉解冻,内部的冰结晶融化成水。在它不能被肌肉全部吸收回到原来状态时,就有部分水分离出来成为流失液。单位重量食品流失液的多少是衡量解冻食品质量优劣的尺度之一。在流失液中包含着许多溶于水的成份。由于蛋白质、盐类、维生素等可溶于水的成份的流失,使解冻肉的营养成份和味道受到很大的影响。本文着重讨论产生冻肉化解汁液流失的原因和减少汁液流失的方法。
作者 卢俊明
机构地区 南通肉联厂
出处 《肉类工业》 1991年第4期24-27,共4页 Meat Industry
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