摘要
肌动球蛋白的解离与胶原蛋白的溶解可减缓肉制品在烹调过程中的肌原纤维收缩,与其品质改善有密切的关系。文章综述了烹调方式对肉制品嫩度影响的最新研究进展,为肉制品嫩度改善机理的研究提供了一定的理论基础。
Actomyosin dissociation and collagen enzymatic hydrolysis can slow down the contraction of myofibrils in the cooking process of meat product, which is closely related to its quality improvement. In this paper, the latest research progress on the effect of cooking methods on the tenderness of meat products is reviewed, which has laid a theoretical foundation for the research on the mechanism of improving the tenderness of meat products.
作者
崔莹莹
李想
杨铭铎
CUI Ying-ying;LI Xiang;YANG Ming-duo(School of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, China;Sichuan Tourism University, Chengdu 610010, China;Post-doctoral Scientific Research Base, Center for Chinese-style Fast Food Research and Development, Harbin University of Commerce, Harbin 150076, China)
出处
《中国调味品》
CAS
北大核心
2019年第7期184-187,194,共5页
China Condiment
基金
国家人事部留学回国人员择优资助项目(RSB0306AD)
黑龙江省青年科学基金项目(QC201lC093)
关键词
肉的烹调
嫩化机理
研究进展
cooking of meat
tenderizing mechanism
research progress
