应用聚合磷酸盐改进肉类罐头品质

Improving the Quality of Canned Meat by Using Polymeric Phosphate

围绕肉类罐头食品持水性与加工工艺的矛盾 ,从肉品质机理分述聚合磷酸盐作为添加剂对改进罐头食品的色香味及保持其良好的组织结构、形态 。

It has positive significance to elaborate respectively on the quality mechanism of meat that polymeric phosphate is regarded as a additive to improve the color, fragrance, taste of canned foods, keep good tissue structure and form, and reduce the comsumption, which centers on contradiction between preserving moisture and processing technology.