摘要
本文研究了亚麻籽胶在肉制品中的应用,通过研究发现亚麻籽胶可以改善肉肠的加工和食用性能,增强肉肠弹性,增强复水性,消除淀粉感。
The paper introduced the use of linseed gum for improving the sausage quality. It helped enhance emulsificationdelicacy, moisture retention, elasticity and yield improvement, as well as to improve the slicing structure and chewing quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第11期88-90,共3页
Food Science
