摘要
冻结和冻藏是保藏原料制品的一种常用方法。冻结与解冻过程对肌肉品质产生很大的影响,如汁液流失、蛋白质损失、ATPase活性降低、脂肪发生氧化等。本研究对肉制品的冻结与解冻方法进行简单介绍,主要论述了冻结与解冻过程对肌肉颜色、嫩度、保水性、蛋白质、脂肪和微观结构等变化的影响。
Freezing and frozen are common methods for raw products preservation.Freezing and thawing process have huge impacts on the muscle quality,which include thawing loss,protein loss,ATPase activity decreased and fat oxidation.The effect of repeated freezing and thawing method on color,tenderness,holding water,protein properties,fat and microstructure of muscle was emphasized.
出处
《食品工业》
北大核心
2012年第7期21-24,共4页
The Food Industry
关键词
冻结
解冻
蛋白质
freezing
thawing
protein
