摘要
以分光光度计对金华火腿加工各阶段肌肉的吸收光谱进行了测定,据此确定了新鲜肉、腌制期肉、发酵期肉和火腿成品肌肉中不同的呈色物质。新工艺加工的金华火腿成品内层肌肉与传统方法加工的金华火腿成品内层肌肉具有类似的吸收光谱,因而可以确定它们具有相同的呈色物质。
The absorption spectra of Jin-hua ham muscles during the various process periods were measured and thus the pigments in fresh muscle, pickled muscle, fermented muscle and muscle of the finished ham were determined on basis of the spectrum analysis. The inner layer of the muscle of the finished ham manufactured with new technology had the similar absoption spectrum to the one manufactured with traditional technology, so they must have the similar pigments.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第1期3-7,共5页
Food Science
