凝和l-氨酸或l-氨酸相互作用,减少损失,增加白,柔软和排泄性 (PSE) 类似的肉香肠的质地

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Y Jiang1,2, X Gao1,2, W Zhang1,2

  • 1Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui, PR China.

British poultry science
|April 7, 2025
PubMed
概括

凝与l-阿基因或l-lysine相结合,显著改善了肉香肠的质量. 这些成分减少了过程中的损失,并增强了质感,从而创造了更可取的最终产品.

关键词:
凝是什么意思 凝是什么意思像PSE这样的肉.氨基酸是氨基酸中的一种.过程中的损失.质地 质地 质地

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