不同腌制方式对煮制猪肉品质和组织形态的影响研究
Study on the Influence of Different Pickling Methods on the Quality and Tissue Morphology of Boiled Pork
刁尚鹏 1刁瑞1
作者信息
- 1. 德昌县茂源长(童耳朵)食品有限责任公司,四川 德昌 615500
- 折叠
摘要
不同腌制方式会对肉类品质和理化特性产生不同影响,致使肉制品在风味、口感、色泽等方面出现较大差异.对此,为了适应不同消费者群体的需求,食品企业必须不断研发新产品,合理选择腌制方式加工处理肉制品,提高肉制品的质量.因此,本文以煮制猪肉为例,探究不同腌制方式对煮制猪肉品质和组织形态的影响,以期为猪肉制品的加工处理,提供理论参考.
Abstract
Different pickling methods will have different effects on the quality and physicochemical properties of meat,resulting in significant differences in flavor,taste,color,and other aspects of meat products.In order to meet the needs of different consumer groups,food companies must continuously develop new products,choose reasonable pickling methods for processing meat products,and improve the quality of meat products.Therefore,this article takes cooked pork as an example to explore the effects of different pickling methods on the quality and tissue morphology of cooked pork,in order to provide theoretical reference for the processing of pork products.
关键词
腌制/煮制猪肉/猪肉品质/组织形态Key words
pickling/boiled pork/pork quality/organizational form引用本文复制引用
出版年
2024
NETL
NSTL
万方数据