摘要
肉的持水能力(WHC)关系到肉制品的质量和出品率,历来为肉类加工者所重视。本文论述了肌纤维中水分的四种状态:结构水、界面水、细胞内水和细胞间隙水;讨论了影响WHC的几个因素:肌纤维的膨胀、pH值、食盐和聚磷酸盐;分类介绍了肉的WHC的测定方法:滤纸加压法、离心法、汁液流失和煮制流失测定法。这对研究肉的WHC具有实际意义。
The water-holding capaity of meat,which affacts the quality of meat finished products and the rate of products, has always been valued by the people engaging in processing meat.This article deals with the four states of moisture in Fibre muscles: constitutional water, interfacial water, cellular water and extra cellular water. It also deals with a few factors which influence the WHC:expansion of fibre muscles, value of sodium chloride and polyphoshate. It presents some methods of determination of the WHC of meat:filter paper with pressure, centrifugation, suction method, lossoof drip and loss of cooking. It has a practical significance for studying the WHC of meat.
出处
《天津商学院学报》
1989年第1期24-30,共7页
Journal of Tianjin University of Commerce
