拉伸力法测定重组有机山黑猪五花肉粘合效果的研究  

Study on bonding effect of streaky pork in recombinant organic hilly black pig by tensile method

作　　者：刘学军[1] 路鑫[1] 于欣[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《肉类工业》2013年第2期16-18,共3页Meat Industry

摘　　要：根据对有机山黑猪肉质构的研究,对其肌肉组织与背膘进行重组加工,通过试验得出,在温度4℃条件下添加0.5%谷氨酰胺转氨酶,2%酪蛋白酸钠,腌制3h可产生最佳粘合效果,并且可以提高肉制品的品质。According to study of texture of the organic hilly black pork, the muscle tissue and backfat were recombined. The results showed that O. 5% glutamine aminotransferase and 2% sodium caseinate added at 4℃ , pickling for 3h, the best bonding effect was obtained and the quality of meat products was improved.

关 键 词：重组 粘合 谷氨酰胺转氨酶 酪蛋白酸钠 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]