| 高压处理对不同状态下肌肉嫩度的影响 |
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| 引用本文： | 马汉军,张军合,徐幸莲,周光宏. 高压处理对不同状态下肌肉嫩度的影响[J]. 食品科技, 2006, 31(6): 61-65 |
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| 作者姓名： | 马汉军 张军合 徐幸莲 周光宏 |
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| 作者单位： | 1. 河南科技学院食品学院,新乡,453003
2. 南京农业大学食品科技学院,南京,210095 |
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| 摘 要： | 高压技术是近十几年来发展起来的一种新技术,能在不影响肉类风味和营养成分的前提下改善肌肉的组织结构,延长保存期。通过高压处理达到嫩化肌肉的目的是高压在肉类加工中应用的重要方面之一。而压力处理对不同状态的肌肉(僵直前和僵直后)嫩度的影响有所不同。就高压处理对僵直前后肌肉嫩度的影响研究概况做以简单介绍。
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| 关 键 词： | 高压处理 肌肉 嫩度 |
| 文章编号： | 1005-9989(2006)06-0061-04 |
| 修稿时间： | 2005-11-26 |
Effect of high pressure treatment on pri-and post-rigor muscle |
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| MA Han-jun,ZHANG Jun-he,XU Xing-lian,ZHOU Guang-hong. Effect of high pressure treatment on pri-and post-rigor muscle[J]. Food Science and Technology, 2006, 31(6): 61-65 |
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| Authors: | MA Han-jun ZHANG Jun-he XU Xing-lian ZHOU Guang-hong |
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| Abstract: | High pressure processing was a kind of new technology and got a rapid development in the last ten years,because of improving muscle texture and extending shelf life without destroying meat nutrition and flavor.It was one of the important purpose for high pressure processing to tenderize muscle.However,there was a different effect of high pressure treatment on pre-rigor and post-rigor muscle.This article reviewed the recent research in the effect of high pressure on muscle tenderization. |
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| Keywords: | high pressure treatment muscle tenderization |
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