| 不同工艺条件对肌肉蛋白质氨基酸的影响 |
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| 引用本文： | 嘉勇.不同工艺条件对肌肉蛋白质氨基酸的影响[J].四川农业大学学报,1991,9(1):73-79. |
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| 作者姓名： | 嘉勇 |
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| 作者单位： | 四川农业大学食品系 雅安 |
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| 摘 要： | 测定在不同工艺条件下加工的肉制品中粗蛋白质和17种氨基酸的含量。结果表明加工温度和加热时间对肌肉蛋白质和氨基酸含量有显著性的影响(P<0.05);在原料肉预处理时,腌液的 pH 值对蛋白质和氨基酸含量无显著性影响(P>0.05);腌液中的硝盐对氨基酸含量有显著性的影响(P<0.05)。
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| 关 键 词： | 工艺(83AB) 蛋白(45EB) 氨基酸(45EB) 食品检验(61HC) |
EFFECTS OF PROCESSING ON THE CONTENTS OF CRUDE PROTEIN AND AMINO ACIDS IN MEAT PRODUCTS |
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| Jia Yong.EFFECTS OF PROCESSING ON THE CONTENTS OF CRUDE PROTEIN AND AMINO ACIDS IN MEAT PRODUCTS[J].Journal of Sichuan Agricultural University,1991,9(1):73-79. |
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| Authors: | Jia Yong |
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| Abstract: | The femur-bicipital muscles from one pig were used to produce some meat products to evaluate the effects of the proecessing on the contents of the crude protein and amino acids of the products.The contents of the crude protein and amino acids in the products were tested.It was found that the temperature and time of the processing had obvious effcts on the contents oF the crude protein and amino acids in the products(P<0.05).The pH value of the curing had no obvious effects on them(P<0.05);while the nitrite had an ob- vious effect on them(P<0.05). |
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| Keywords: | TECHNOLOGY PROTEIN AMIMO ACID FOOD DEFECTION |
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