吉林大学学报(工学版) ›› 2012, Vol. 42 ›› Issue (增刊1): 454-457.
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ZHOU Ya-jun, LI Jun-xia, WANG Ya-nan, LIU Yan-ju, WANG Shu-jie
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| [1] 付晓,张志宇,张佳敏,等.功能性肉制品开发研究进展[J].中国食物与营养,2010(3):40-43. Fu xiao,Zhang Zhi-yu,Zhang Jia-min, et al. Advancement in the development of functional meat products[J]. Food and Nutrition in China,2010(3):40-43. [2] 孙健.转谷氨酰胺酶及其它功能性添加物对鸡肉肠质构特性的影响.南京:南京农业大学,2004. Sun Jian.Effect of non-meat functional ingredients on texture properties of chicken sausage with microbial transglutaminase addtion.Nanjing: Nanjing Agricultural University ,2004. [3] Defreitas Z, Sebranek J G, et al. Carrageenan effects on salt soluble meat proteins in model systems[J]. J Food Sci,1997(62):539-543. [4] Hong G P, Ko S H, Choi M J, et al. Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physicochemical properties of restructured pork[J]. Meat Science, 2008, 79(2): 236-243. |
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