摘要
从外观形态、常用指标、口感、豆腥味及成本方面对纤维状TSP与普通TSP进行了比较,认为纤维状TSP除成本方面外,其他指标均优于普通TSP。在生产实践中,由于组织蛋白良好的特性,使得成本差距并不明显,在实际生产中,对于档次比较高的产品,我们推荐采用纤维状TSP。
This experiment compared the fibre TSP with the common TSP from the point of appearance state, common index, taste, bean smell and cost. We conclude that fibre TSP＇s indexes are better than the common TSP＇s except cost. In the practical production, there is no evidence difference between the fibre TSP and the common TSP. Therefore, we suggest using the fibre TSP for the high baddish products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第9期113-114,116,共3页
Science and Technology of Food Industry
基金
黑龙江省科学技术厅项目
关键词
蛋白
纤维状
香肠
成本
protein
fibre state
sausage
cost
