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Position: Home > Articles > Effects of Compression Rate on Physical Properties of Tenderizated Beef FOOD SCIENCE 2008,29 (11) 45-48

压缩比对嫩化牛肉物性值的影响

作  者:
明建;李洪军
单  位:
西南大学食品科学学院
关键词:
压缩比;嫩化牛肉;物性
摘  要:
本实验采用TA-XT2i质构仪研究嫩化牛肉在不同的压缩比条件下硬(脆)度、弹性、咀嚼性、胶着性、黏聚性以及回复性值的变化情况,然后进行相关性分析,以确定嫩化牛肉物性值的测定条件。结果表明,压缩比在35%~60%内,各物性指标呈现出很好的相关性。
译  名:
Effects of Compression Rate on Physical Properties of Tenderizated Beef
作  者:
MING Jian,LI Hong-jun*(College of Food Science,Southwest University,Chongqing 400716,China)
关键词:
compression rate;tenderization beef;physical property
摘  要:
In this study,the effects of compression rate on physical properties(hardness,springiness,chewiness,gumminess,cohesiveness and resilience) of tenderizated beef were investigated by means of TA-XT2i texture analyser.It was found that the values of physical properties have good relationship with the compression ratio in the scope of 35%~60%.

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