摘要
主要介绍了几种常见的磷酸盐,以及通过不同配比得到的复合磷酸盐用于提高肉制品品质的研究进展,为后续的肉制品品质研究提供参考依据和指导性意见。
This paper mainly introduced several common phosphates and their application in improving the quality of meat products to provicle reference and guidanq for the follow-up stady of meat produt quality.
作者
闫家荫
刘瑞英
康明丽
YAN Jiayin;LIU Ruiying;KANG Mingli(College of Biological Science and Engineering,Hebei University of Science and Technology,Shijiazhuang,Hebei 050018,China)
出处
《农产品加工》
2020年第2期82-84,共3页
Farm Products Processing
关键词
磷酸盐
肉类
研究进展
保水性
嫩化
抗氧化
phosphate
meat
research progress
water holding capacity
tendemess
antioxidan
