| 肉制品的加热温度与其剪切力的关系 |
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| 引用本文： | 张勇.肉制品的加热温度与其剪切力的关系[J].山西农业大学学报(自然科学版),1993,13(1):45-47. |
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| 作者姓名： | 张勇 |
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| 作者单位： | 山西农业大学食品系 太谷，030801 |
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| 摘 要： | 通过研究肉制品在加热时,随着温度的变化,肉中的肌原纤维蛋白,可溶性蛋白,胶原蛋白在不同温度区域的变化与肉的剪切力的关系,得出有利于提高肉制品的嫩度、持水性和出品率的最佳加热温度,是肉制品的中心温度为65℃左右。从而提高肉制品的商品价值。
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| 关 键 词： | 剪切力 嫩度 出品率 |
THE RELATIONSHIP BETWEED THE HEATING TEMPERATURE AND THE SHEAR STRENGTH OF MEAT PRODUCTS |
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| Zhang You.THE RELATIONSHIP BETWEED THE HEATING TEMPERATURE AND THE SHEAR STRENGTH OF MEAT PRODUCTS[J].Journal of Shanxi Agricultural University,1993,13(1):45-47. |
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| Authors: | Zhang You |
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| Institution: | Shanxi Agricultural University |
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| Abstract: | This study was conducted ot evaluate the changes in shear strength of myofibril porteins,sol- uble proteins and collagen of processed meat at different ranges of heating temperature,A temper- ature of about 65℃ in the inner part of the meat was found optimum to the tenderness,water holding capacity and product ratio of the processed meat,Heating of this temperature will help raise the commodity value of the products. |
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| Keywords: | Shear strength Tendernss Product ratio |
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