摘要
研究了加热对太行山羊肉半膜肌中胶原蛋白溶解性,肌浆蛋白,肌纤维蛋白降解程度和嫩度的影响。结果发现,胶原蛋白的溶解性在60℃以前随温度的增加呈现上升的趋势,剪切力随温度的增加呈现先增大,再减小,又增加的变化趋势。
The effect of cooking temperature on collagen solubility, the degree of degradation of sarcoplasmic and myofibrillar of Taihang goat semimembranosus were investigated. The collagen solubility was increasing before 60 ℃. The shear force value was increased initially, then decreased, and increased again with the cooking temperature increasing.
出处
《食品科技》
CAS
北大核心
2010年第1期133-136,140,共5页
Food Science and Technology
基金
"十一五"科技支撑计划项目(2006BAD05A15)
"十一五"科技支撑计划项目(200803054)
