食品科学2012，Vol.33Issue(7)：73-77,5.
剪切条件下制备的肉糜中脂肪微粒的微观结构特点
Microscopic Structure Properties of Fat Particles in Meat Batters Prepared under Shearing Conditions
摘要
Abstract
The distribution regularity and microstructure of fat particle in meat batters were investigated. Porcine longissimus muscle was used as raw material. After grinding and chopping for 3 min, the mash was chopped with pork fat for 5 rain. Light microscope and electron microscope were used to observe the meat batter and the gel. The results showed that the fat was shearing into liquid fat droplets and solid fat granules of different sizes and shapes, some fat droplets and fat granules could even be aggregated into fat particle clusters. They were all covered with a layer of protein film and dispersing in the protein matrix individually or by a coalescent way.关键词
剪切乳化/脂肪微粒/透射电镜/扫描电镜/微观结构Key words
shear emulsification: fat particle: transmission electron microscope: scanning electron microscope: microstructure分类
轻工纺织引用本文复制引用
朱易,汪张贵,彭增起,靳红果,王蓉蓉,姚瑶,张雅玮,王复龙..剪切条件下制备的肉糜中脂肪微粒的微观结构特点[J].食品科学,2012,33(7):73-77,5.基金项目
安徽省高等学校优秀青年人才基金重点项目 （）
