肉类制品的质构特性及其研究进展  

The texture characteristics and advances of meat products

作　　者：郝红涛[1] 赵改名[1] 柳艳霞[1] 李苗云[1] 孙灵霞[1] 蔡根旺[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品与机械》2009年第3期125-128,共4页Food and Machinery

摘　　要：探讨TPA测试肉制品质构特性的指标、意义和形成机理,并对肉制品的质构特性及其影响因素进行综述。针对我国肉制品质构研究存在的问题,提出质构参数标准化研究的必要性,建议用肉制品质构指标取代感官评价方法指导肉制品研发工作。The indicators as well as the significance and the formation mechanism of texture characteristics, which were tested bytexture profile analysis （TPA）, were discussed in the article, and a comprehensive review was made on the texture characteristics and their impacted factors. It can be conclued that it ＇ s necessary to standardize texture parameters in view of the existed problem of meat texture studies and suggest to the current replace meat sensory evaluation methods with texture indicators in guiding the work of meat product development.

关 键 词：肉制品 质地多面剖析法 质构 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]