| 滚揉和腌制液对西式火腿品质的影响 |
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| 引用本文： | 杨勇胜,彭增起.滚揉和腌制液对西式火腿品质的影响[J].肉类研究,2010(12):21-25. |
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| 作者姓名： | 杨勇胜 彭增起 |
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| 作者单位： | [1]金陵科技学院动物科技学院,江苏南京210038 [2]南京农业大学食品科技学院,江苏南京210095 |
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| 摘 要： | 介绍西式火腿的特点和基本加工工艺,以及滚揉和腌制液在西式火腿加工中的作用目的和原理。分别阐述滚揉和腌制液对西式火腿的蒸煮产量、质构、嫩度等加工特性以及感官品质的影响。讨论目前我国西式火腿生产过程中滚揉参数以及腌制液配比优化问题。
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| 关 键 词： | 滚揉 腌制液 西式瘦肉制品 品质特性 |
The Effect of Tumbling and Marinade on Quality Characteristics of Western Ham |
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| YANG Yongsheng,PENG Zengqi.The Effect of Tumbling and Marinade on Quality Characteristics of Western Ham[J].Meat Research,2010(12):21-25. |
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| Authors: | YANG Yongsheng PENG Zengqi |
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| Affiliation: | 1. College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, China; 2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China ) |
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| Abstract: | The characteristics and primary processing procedure of western ham and the principle and purpose of tumbling and marinade in the processing of western ham was introduced.The effect of tumbling and marinade on the processing properties of cook yield, TPA, tenderness et al., and sensory quality were summarized respectively. The optimum problem of tumbling parameters and marinade proportion in present domestic production of western hamt was discussed. |
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| Keywords: | tumbling marinade western ham qualitv characteristics |
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