根据物理化学特征和微观结构,研究培根加热后形成透明脂肪部分的过程
Han Wu1, Zhifei He1,2, Li Yang1
1College of Food Science, Southwest University, Chongqing 400715, China.
Food chemistry: X
|December 25, 2023
概括
培根和培根是什么意思 培根和培根
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 材料科学 是一种材料科学.
背景情况:
- 有透明脂肪组织的培根在中国具有很高的商业价值,因为它具有可取的感官质量.
- 了解这种透明脂肪的形成对于改善培根生产至关重要.
研究的目的:
- 研究透明和不透明培根脂肪组织的物理化学特征和微观结构.
- 确定有助于透明脂肪组织形成的关键因素.
主要方法:
- 透明和不透明脂肪组织之间的物理化学特性 (脂肪酸组成,湿度,氧化,水活性,质感) 的比较分析.
- 在干燥和未干燥的脂肪组织中检查脂肪细胞的微观结构.
- 多变量统计分析以确定影响因素.
主要成果:
- 干燥显著改变了脂肪组织特征,增加了和脂肪酸和氧化,同时降低了水分和水活性.
- 在干燥的脂肪组织中观察到缩的脂肪细胞.
- 透明和不透明的脂肪组织在水分,脂肪含量,纹理和脂肪酸概况方面表现出显著的差异.
结论:
- 低水分含量被认为是透明脂肪形成的主要因素.
- 在加工过程中脂肪细胞的破坏也有助于培根中透明脂肪组织的发展.
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