食品工业科技2012，Vol.33Issue(10)：97-100,4.
W/O型牛肉肌内脂肪乳状液脂肪酸成分的研究
Fatty acid composition and analysis of W/O-Type beef intramuscular fatty emulsion fluid
摘要
Abstract
Capillary gas chromatography was used to determine the constitution and content of fatty acid in the four prepared W/O-type beef intramuscular fatty emulsions and in soybean oil,sunflower seed oil,olive oil,almond oil,walnut oil and butter.The results suggested that Linoleic acid,unsaturated fatty acid and necessary fatty acid were more than 44%,87%and 44% respectively in BSS,BSSA,BSSW and BSSO.However,the butter was only 2.29%,60.91%,2.407%.The configuration of W/O-type beef intramuscular fatty emulsion fluid were used to inject into poor marbling beef and the emulsion could improve beef fatty acid ratio.关键词
乳状液/气相色谱/脂肪酸Key words
emulsion fluid/gas chromatography/fatty acid分类
轻工纺织引用本文复制引用
黄宗海,许晓琴,王瑞,石莹,王新培,马俪珍..W/O型牛肉肌内脂肪乳状液脂肪酸成分的研究[J].食品工业科技,2012,33(10):97-100,4.基金项目
天津市农业科技成果转化与推广项目 （）
