摘要
高压处理能够在不破坏肉类风味和营养成分的前提下延长肉类制品的保藏期,同时,肉类经高压处理后其感官性状、组织结构都会发生明显的变化,而这些变化都与肉类的基本组成成分具有密切的关系。综述了压力处理对肉类基本成分的影响。
High pressure processing of meat has been an active topic of research because of its potential to extend shelf life without destroying meat nutrition and flavor. At the same time, pressure treatment can also bring about significant changes in the sensory properties and structure of meat which have a crucial relation with the basic components of meat. This article discussed the effect of high pressure on the component of meat, such as water, protein, fat, carbohydrates and enzymes.
出处
《食品与机械》
CSCD
北大核心
2006年第3期150-153,共4页
Food and Machinery
基金
河南省科技攻关项目(项目编号0524290013)
关键词
高压
肉类
水分
蛋白质
糖
脂肪
酶
High pressure
Meat
Water
Protein
Carbohydrate Fat
Enzyme
