肉制品成分对玉米淀粉糊化黏度的影响  

The effect of meat product composition on maize starch gelatinization viscosity

作　　者：赵全[1] 

机构地区：[1]哈尔滨学院生命科学与化学学院,黑龙江哈尔滨150086

出　　处：《食品工业科技》2006年第7期52-54,共3页Science and Technology of Food Industry

基　　金：哈尔滨市留学回国人员基金资助项目(2003AFLXJ002)。

摘　　要：玉米淀粉是肉制品生产中常用的黏结剂,对改善肉制品的组织结构有重要作用。通过对玉米淀粉的糊化黏度的测定,以及脂肪、食盐、葡萄糖、大豆分离蛋白等肉制品中主要成分对玉米淀粉的糊化黏度的影响研究,为玉米淀粉在肉制品中的应用提供理论基础。Maize starch is commonly used as a binding agent in meat products and plays an important role in improving the composition of meat products. This article provides a theoretical basis for maize starch applied to meat products by determining gelatinization viscosity, and studying the effect of the major components of meat products such as fat, salt, glucose and soybean protein isolate on maize starch gelatinization viscosity.

关 键 词：肉制品成分 玉米淀粉 糊化黏度 测定 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]