| 肉制品的食用品质及其评价 |
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| 引用本文： | 张秋会,赵改名,李苗云,柳艳霞,黄现青,高晓平,孙灵霞,张建威,田玮. 肉制品的食用品质及其评价[J]. 肉类研究, 2011, 25(5): 58-61 |
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| 作者姓名： | 张秋会 赵改名 李苗云 柳艳霞 黄现青 高晓平 孙灵霞 张建威 田玮 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南郑州,450002 |
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| 摘 要： | 肉类及其制品是膳食中不可缺少的优质蛋白质来源,肉类食用品质尤其是感官品质是消费者选择肉和肉制品的重要衡量指标.目前,肉制品的品质评定缺乏客观的评价方法.本文针对肉制品的系水力、多汁性、质地等食用品质及其评价方法的研究进展进行综述,为促进肉制品品质评定方法的客观化、建立肉制品的食用品质评定标准和体系提供参考.
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| 关 键 词： | 肉制品 系水力 多汁性 嫩度 |
Quality Characteristics of Meat Products and Their Evaluation: A Review |
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| ZHANG Qiu-hui,ZHAO Gai-ming,LI Miao-yun,LIU Yan-xia,HUANG Xian-qing,GAO Xiao-ping,SUN Ling-xia,ZHANG Jian-wei,TIAN Wei. Quality Characteristics of Meat Products and Their Evaluation: A Review[J]. Meat Research, 2011, 25(5): 58-61 |
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| Authors: | ZHANG Qiu-hui ZHAO Gai-ming LI Miao-yun LIU Yan-xia HUANG Xian-qing GAO Xiao-ping SUN Ling-xia ZHANG Jian-wei TIAN Wei |
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| Affiliation: | ZHANG Qiu-hui,ZHAO Gai-ming,LI Miao-yun,LIU Yan-xia,HUANG Xian-qing,GAO Xiao-ping,SUN Ling-xia,ZHANG Jian-wei,TIAN Wei(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China) |
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| Abstract: | Meat and meat products are an essential diet source of high quality protein.The eating quality of meat and meat products,especially the sensory quality,is an important measure of consumer choices for them.However,there is a lack of objective methods to evaluate the quality of meat products.In this paper,partial quality characteristics of meat products such as water-holding capacity,juiciness,texture properties and their evaluation methods are reviewed with the aim of enhancing the objective quality evaluati... |
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| Keywords: | meat products water-holding capacity juiciness tenderness |
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