摘要
对传统烹饪预熟后的鸡脯肉进行水分、蛋白质、脂肪、灰分、VA主要营养成分含量对比的研究,结果发现,水预熟处理后鸡脯肉成品中的营养成分含量较优于油预熟处理方法,这一研究结果为人们日常合理膳食提供了科学的指导和依据。
The experiment compared the nutrient content of traditional pre-cooked chicken breast meat with moisture,protein,fatty, ash and vitamin A. It was found that the water pre-cooked nutrition content of chicken chest meat were higher than that in oil pre-cooked, The results of this study provide a scientific basis and guidance for people＇s daily diet.
出处
《食品研究与开发》
CAS
北大核心
2014年第13期18-21,共4页
Food Research and Development
关键词
鸡脯肉
水预熟
油预熟
营养品质
chicken chest meat
water pre-cooked
oil pre-cooked
nutritional quality
