摘要
肉类及其制品是膳食中不可缺少的优质蛋白质来源,肉类食用品质尤其是感官品质是消费者选择肉和肉制品的重要衡量指标。目前,肉制品的品质评定缺乏客观的评价方法。本文针对肉制品的系水力、多汁性、质地等食用品质及其评价方法的研究进展进行综述,为促进肉制品品质评定方法的客观化、建立肉制品的食用品质评定标准和体系提供参考。
Meat and meat products are an essential diet source of high quality protein. The eating quality of meat and meat products, especially the sensory quality, is an important measure of consumer choices for them. However, there is a lack of objective methods to evaluate the quality of meat products. In this paper, partial quality characteristics of meat products such as water-holding capacity, juiciness, texture properties and their evaluation methods are reviewed with the aim of enhancing the objective quality evaluation of meat products and laying the basis for establishing eating quality assessment standards and systems of meat products.
出处
《肉类研究》
2011年第5期58-61,共4页
Meat Research
关键词
肉制品
系水力
多汁性
嫩度
meat products
water-holding capacity
juiciness
tenderness
