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Updated: Jul 30, 2026

Preparation of High-Quality Fermented Fish Product
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脂肪度对中国香肠蛋白质消化的影响

Tianming Zhou1, Bulei Sheng2, Haotian Gao1

  • 1National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.

Food research international (Ottawa, Ont.)
|January 15, 2024
PubMed
概括

较高的脂肪含量和10天的发酵过程通过改变蛋白质结构和增加氨基酸释放,提高了中国香肠的消化能力. 最佳的多样性发生在发酵20天后.

关键词:
脂肪含量 脂肪含量 脂肪含量发酵时间 发酵时间发酵香肠的发酵香肠是一个.在体外模拟消化过程中模拟消化.自然发酵自然发酵的过程类组学 类组学 类组学

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