| 肉品的发色、护色与防色 |
| |
| 引用本文： | 木妮热·依布拉音,沈国,尤努斯江·吐拉洪. 肉品的发色、护色与防色[J]. 肉类研究, 2005, 0(10): 45-49 |
| |
| 作者姓名： | 木妮热·依布拉音 沈国 尤努斯江·吐拉洪 |
| |
| 作者单位： | 1. 乌鲁木齐市疾病预防控制中心,乌鲁木齐,830002
2. 新疆大学化学化工学院,新疆,830046 |
| |
| 摘 要： | 本文中介绍了各种肉品的色泽和腌制剂(硝酸盐及亚硝酸盐类、腌制温度及时间、食盐、pH值、色素、光),热处理,抗氧化物(维生素C、烟酰胺、维生素E、自由基终止剂、鳌合剂、肌肽)以及包装物等各种因素对肉品色泽的影响以及肉品的发色、护色、防色的一些常用方法。
|
| 关 键 词： | 肉品色泽 腌制剂 热处理 抗氧化物 |
Developing, Protecting and Defending the Color of Meat Product |
| |
| Munire. Ibrahim,Shen Guo,Yunusjan.turahun. Developing, Protecting and Defending the Color of Meat Product[J]. Meat Research, 2005, 0(10): 45-49 |
| |
| Authors: | Munire. Ibrahim Shen Guo Yunusjan.turahun |
| |
| Abstract: | In this text introduced the color and luster of some kind of meat and discussed the pickle(nitrate and nitrite,temperature,pickle time,salt,pH,pigment,1ight), the heat treatment,antioxidant(Vitamin C,niacinamide,VitaminE ,free radicals terminates reagent,chelate, carnosine) and wrappage etc.some kind of factor influence to the color and luster of meat,as well as some method about developing,protecting and defending the color of meat product. |
| |
| Keywords: | color and luster of meat pickle reagent heat treatment antioxidant |
| 本文献已被 万方数据 等数据库收录！ |
|
