摘要
西式火腿类肉制品起源于西方,20世纪80年代各大肉联厂引进西方加工技术传入我国,因其柔嫩多汁,口感爽脆,易于吸收,营养破坏少等优点深受广大消费者的青睐。西式火腿类肉制品是由大块肉加工而成,肉块间的结合能力非常关键,这种结合需要有盐溶蛋白经过加热凝胶而成。但西式火腿类肉制品常常出现保水效果差,产品结构致密性差,切片散片的缺点,归根结底是保水性差造成的西式火腿的质量缺陷。针对西式火腿类肉制品的保水性问题展开分析讨论。
Western -style ham class meat products originated from the West. The major meat pro- cessing factories introduced western processing technology to our country in the 1980s. Because it was soft and juicy, crisp taste, easily to be absorbed, less nutritional damage and other advantages, it was fa- vored by the majority of consumers. Western -style ham class meat products were processed with large pieces of meat. The combination capacity between two pieces of meat was very critical, and the combina- tion required that salt- soluble protein was heated to form gel. Western -style ham class meat products often had poor water holding effect, poor product structure compactness and slice pieces. The poor water retention, in the final analysis, resulted in the quality defects of western - style ham. The water retention problems of western - style ham were analyzed and discussed.
出处
《肉类工业》
2016年第12期6-8,共3页
Meat Industry
关键词
西式火腿
保水性
嫩化
盐溶蛋白
western -style ham
water retention
tenderization
salt -soluble protein
