[1]崔莹莹.肉的烹调嫩化机理研究进展[J].中国调味品,2019,(07):187-187.
　Research Progress on Tenderizing and Tenderizing Mechanism of Cooking[J].CHINA CONDIMENT,2019,(07):187-187.
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肉的烹调嫩化机理研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年07期
页码:
187-187
栏目:
出版日期:
2019-07-20

文章信息/Info

Title:
Research Progress on Tenderizing and Tenderizing Mechanism of Cooking
作者:
崔莹莹
文献标志码:
A
摘要:
肌动球蛋白解离与胶原蛋白的溶解可减缓肉制品在烹调过程中的肌原纤维收缩，与其品质改善有密切的关系。本文综述了烹调方式对肉制品嫩度影响的最新研究进展，为肉制品嫩度改善机理的研究积淀一定的理论基础。
Abstract:
Actin dissociation and collagen dissolution can slow down the contraction of myofibrils in the cooking process of meat products, which is closely related to the quality improvement. In this paper, the latest research progress on the influence of cooking methods on the tenderness of meat products was reviewed, which laid a theoretical foundation for the research on the mechanism of improving the tenderness of meat products.
更新日期/Last Update: 2020-06-22