摘要
介绍了肉糜乳化的基本原理,阐述了斩拌时间、斩拌温度、肥瘦比、淀粉添加量、pH等因素对肉糜乳化的影响,并在此基础上综合讨论了斩拌终点的研究方法,为肉糜制品实际生产提供参考。
The fundamental principle of emulsification of the comminuted meat was introduced, some important factors impacting formation and stability of meat emulsions were discussed, such as chopping time, chopping temperature,fat/lean ratio,starch, pH,etc, and on the basis , prediction methods of chopping endpoint were also discussed ,which offered reference for practical processing of meat emulsion products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第6期353-357,共5页
Science and Technology of Food Industry
基金
国家高技术研究发展(863)计划项目(2008AA10Z211)
关键词
肉糜制品
乳化
斩拌终点
meat emulsion products
emulsification
chopping endpoint
