摘要
在肉制品中蛋白质的功能特性对肉制品的品质起着决定性的作用。其主要功能特性包括保水性、乳化性,而且肉中的蛋白质还在一定程度上决定着肉制品的风味与颜色。本文系统地介绍了肉制品中蛋白质的功能性质,以及肉制品的风味与颜色,为肉制品中蛋白质的应用提供理论依据。
Functional properties of protein in muscle make the determining factor of the quality of meat product. Functional properties mainly include water retention and emulsification, and the protein in muscle also determined the flavor and color of meat product. This paper mainly introduced the functional properties of protein in muscle, flavor and color in meat product, supported some suggestions on the study of application of protein in meat products.
出处
《肉类研究》
2009年第12期58-65,共8页
Meat Research
关键词
保水性
乳化性
风味
颜色
water retention, emulsification, meat flavor, meat color,
