文档介绍：aldehydes;three pounds in the second ponent contribution rate from big to small order for ester>heterocyclic>acids;the order of magnitude of the third ponent 2 class pounds for hydrocarbons>alcohols,the 8 kinds of volatile pounds jointly gave marinated lamb meat flavor.
high pressure curing effect on the microstructure oflamb on leg oflamb,we use 4 different pressures(100—400MPa)curing 15rain with ultra high pressure,then observe the The microstructure and characteristics of water marinated lamb rusult show that,under the ultra high pressure processing,ifwe marinate lamb meat in less than 100MPa pressure curing,we will be able to see marinated lamb meat m line,Z line and near the H band,I band,a band we use pressure of 200MPa,we can see the clear ere but the fuzzy H the pressure arrived 300MPa,I bands are geeing smaller,H bands disappear the pressure arrived 400MPa, pickled muscle fiber structure of lamb meat changed obviously,Z bands and I bands the Z line and M line were reunited,muscle fiber disappear.
Key words:Ultra-high pressure;Curing;Mass transfer ics;Microstructur
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目录
第一章绪论 .-1-
-1.
-3-
-4—
、意义及主要研究内容 -8一
第二章超高压腌制羊腿肉的传质动力学研究 .-9-
2,1引言 -9-
-9-
一10·
.-17-
第三章超高压腌制对羊腿肉品质的影响 -18-
一1 8-
一1 8-
一20-
{仑 .一30-
第四章超高压腌制对羊腿肉微观结构的影响 一31-
.一3 l一
.一3 l一
.一33—
. . .一37一第五章结论与展望..一39—
.一39—
.一39一
参考文献 一40一
致 谢 一45一
个人简介 .-46—
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宁夏大学硕士学位论文 .蔓一章绪堕
第一章绪论弗一旱珀1:匕
数千年前,人类通过长期生产实践,已经知道许多物理、化学、生物的食品保存方法。腌制是古老时候用来保存肉制品的一种手段。起初阶段将肉制品腌制的主要作用是使肉制品能够更长时间的储存。
腌制是古老的保存肉的方法,最初肉品腌制的目的主要是为了延长肉品的保存时间。目前的肉制品加工技术发展迅速,人们对肉制品腌制有了越来越深入的认识,肉类腌制的研究也更加深入,并得到了很多有价值成果[】】。目前,腌制在肉品加工中应用日益广泛,这种处理方式可使细胞质膜分离,并起到一些钝化作用,而达到长久保存的目的。此外,其还对改善肉品的色泽和风味有一定效果。目前在肉制品加工领域这种技术已经日益成熟,并开始成为肉制品加工方面的主要手段