| 云南地方山羊及其杂交羊肌肉盐溶蛋白乳化特性研究 |
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| 引用本文： | 王晓华,曹恺,甘泉,谷大海,黄启超.云南地方山羊及其杂交羊肌肉盐溶蛋白乳化特性研究[J].肉类工业,2009(4). |
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| 作者姓名： | 王晓华 曹恺 甘泉 谷大海 黄启超 |
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| 作者单位： | 1. 江苏雨润食品产业集团有限公司生鲜技术部,江苏南京,210041
2. 云南农业大学食品科技学院,云南昆明,650201 |
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| 摘 要： | 试验以全放牧云南地方山羊(龙陵黄山羊、云岭黑山羊)、BY杂交羊和NY杂交羊的半膜肌为试验材料,研究不同品种间乳化特性差异,为羊肉制品加工提供一定的理论指导.结果显示:云岭黑山羊的乳化能力和乳化稳定性最好,龙陵黄山羊和NY杂交羊的次之,BY杂交羊的最差.
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| 关 键 词： | 云南地方山羊 盐溶蛋白 乳化性能 |
Researches on emulsification of salt-soluble protein of Yun-nan local goat and its crossbreed |
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| WANG Xiao-hua CAO Kai GAN Quan etc.Researches on emulsification of salt-soluble protein of Yun-nan local goat and its crossbreed[J].Meat Industry,2009(4). |
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| Authors: | WANG Xiao-hua CAO Kai GAN Quan etc |
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| Abstract: | The emulsification of salt-soluble protein of semimembranosus from Yun-nan local goat and its crossbreed were studied so as to provide theoretical directions for meat products processing.The results show that the variation of emulsion capacity and emulsion stability of the heat-reduced gel of the salt-soluble protein of semimembranosus from LYG,YBG,BYC and NYC were different. |
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| Keywords: | Yun-nan local goat salt-soluble protein emulsification |
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