肉类研究
肉類研究
육류연구
MEAT RESEARCH
2009年
10期
85-88
,共4页
崔艳飞%ZHAO Gaiming%WANG Yufen%XIE Hua%LI Miaoyun%LIU Yanxia%XU Xiong
崔豔飛%ZHAO Gaiming%WANG Yufen%XIE Hua%LI Miaoyun%LIU Yanxia%XU Xiong
최염비%ZHAO Gaiming%WANG Yufen%XIE Hua%LI Miaoyun%LIU Yanxia%XU Xiong
chopping%emulsification%meat product%advance
Effective emulsification technology was applied in meat processing to achieve water holding and oil stability in the meat products. The effects of chopping emulsification technology are mainly affected by factors, which was chopping parameters and raw meat materials. Chopping parameters such as chopping temperature, chopping speed, chopping time are crucial factors in chopping emulsification technology. While raw materials such as raw meat type, non-meat proteins, emulsifiers and hydrophilic gums are also important factors directly influencing emulsification. The paper mainly reviewed the advance on chopping emulsification technology in meat processing from aforementioned aspects.
