乳化猪皮在肉制品中的应用  

Application of emulsifying pigskin in meat products

作　　者：孙红光 

机构地区：[1]青岛特斯特科技股份有限公司,山东青岛266107

出　　处：《肉类工业》2016年第3期18-19,共2页Meat Industry

摘　　要：猪皮里蛋白质含量是猪肉的2.5倍,碳水化合物的含量比猪肉高4倍,而脂肪含量却只有猪肉的一半。猪皮中由于含有较高的优质胶原蛋白,经常以乳化的形式被添加到肉制品中以改善产品的弹性和口感,增加蛋白质含量系数,同时由于猪皮资源丰富价格低廉添加到产品中可以降低产品的成本。The protein content of the pigskin was 2.5 times than that of pork. The content of carbo- hydrate of the pigskin was 4 times higher than that of pork. However, its fat content was only half of pork＇ s. Because pigskin contained more high quality collagen, it was often added to the meat products in the form of an emulsion to improve the elasticity and taste of the products. Protein content coefficient was increased. Meanwhile the cost of the products was reduced for adding the abundant and cheap pigskin.

关 键 词：乳化 猪皮 蛋白质 降低成本 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]