肉制品加工中提高保水率的研究  

STUDY ON MOISTURE HOLDING OF MEAT PRODUCTS IN PROCESSING

作　　者：龚院生[1] 卢艳杰[1] 牛广武 杨重庆 

机构地区：[1]郑州粮食学院食品工程系

出　　处：《郑州粮食学院学报》1995年第3期74-78,共5页Journal of Zhengzhou Institute of Technology

摘　　要：本文以肌肉组织结构及其在加工过程中的变化为理论依据，经过大量实验，分析研究出提高肉制品保水率和嫩度的方法；并寻找出适用于猪肉、牛肉、鸡肉等肉制品的混合嫩化添加剂，从而使肉制品在保持原有色泽、风味的基础上，明显提高其嫩度和保水性能，出品率可提高１０％以上。Based on the structure of muscle tissues and its changes under boiling pro-cessing,the method to improve moisture holding capacity and tenderness of meat productswas found after repeated experiments and so were the additives that could be used suitably totender products of fowl,pork and beef.Thus,the tenderness and moisture holding capacitycould be greatly improved with a bonus of 10%yield of meat products while maintaining itsoriginal flavour and taste.

关 键 词：肉制品 添加剂 出品率 保水率 嫩度 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]