肉松品质研究进展

Research progress on quality of dried meat floss

中文关键词:  肉松  品质  研究进展

英文关键词:dried meat floss  quality  research progress

中文摘要:

      肉松作为我国特有的休闲肉干制品, 深受人民的喜爱。肉松品质受多种因素影响, 加工工艺会对肉松的颜色、风味、水分含量、抗氧化能力、成松品质、食用品质、营养品质、消费者接受度等产生影响。贮藏方式会影响肉松的理化性质及贮藏期间的品质稳定性。本文从肉松的发展历史、加工工艺及影响肉松品质的因素等几方面进行了概述, 以期为系统开展肉松生产、加工和实施良好的品质控制提供参考。

英文摘要:

      Dried meat floss, as a special leisure dried meat product in China, is deeply loved by the people. Dried meat floss quality can be affected by many factors and processing technology can impact the color, flavor, moisture content, antioxidant capacity, quality characteristics of pork processing into dried meat floss, edible quality and nutritional quality, consumer acceptance, etc. Storage methods can affect the physical and chemical properties of dried meat floss and quality stability during storage. This paper summarized the development history of dried meat floss, processing technology and factory affecting dried meat floss quality, with the aim of providing useful information for dried meat floss production, processing and quality.