【摘要】 本文以新鲜猪肉、青鱼为原料 ,研究不同冻结速度对青鱼肌肉、猪肉咀嚼性和持水能力的影响。结果表明 :(1)冻结速度对猪肉和青鱼肌肉咀嚼性的影响不显著。 (2 )冻结速度对不同食品的持水能力具有不同水平的显著影响 ,新鲜食品的持水能力总是大于冻结后食品的持水能力 ,冻结速度越快 ,持水能力减小的程度越小。更多还原

【Abstract】 In this paper,the effects of different freezing speeds on the musclechewness and water-holding-capacity of pork and herring were observed The results show that the freezing speed does not effect the chewness of pork and herring musclesignificantly,and the different freezing speeds result in the different water-holding-capacity significantly.The fast the muscles were frozen,the less the water-holding-capacity values reduced.更多还原