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| 摘要: |
| 肉品肌肉的质构是其主要的感官指标之一,它在很大程度上决定了肉食品的口感与可食性。根据质构在肌肉成熟的生理生化过程中的变化和特征,多种物理技术可以有效地对肌肉质构进行改进,分析了高压技术、真空滾揉技术、电剌激和高压电场技术、超声波技术等 4种物理新技术的特点和改进肌肉质构的作用机理,介绍了它们的效果和应用前景。 |
| 关键词: 肌肉,质构,物理技术,改进 |
| DOI： |
| 分类号:TS251 TS255.3 |
| 基金项目: |
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| Mechanism of muscle texture improvement by newly physical techniques and its application |
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ZHANG Rui-yu
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| Abstract: |
| The texture of muscle is one of the important organoleptic quality targets of meat, which determines in the far extent the edibility and mouthfeel of meat. On the basis of the texture changes in the physiological and biochemical process of muscle ripening |
| Key words: muscle,texture,physical technique,improvement |
