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Supplementary effects of higher levels of various disaccharides on processing yield quality properties and sensory attributes of Chinese - style pork jerky

机译：各种二糖类含量较高对中式猪肉干的加工产量品质特性和感官特性的补充效应。

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摘要

ObjectiveThis study evaluated the supplementary effect of higher concentrations of various disaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork jerky (CSPJ).

机译：目的本研究评估了较高浓度的各种二糖对中式猪肉干（CSPJ）的加工产量，主要理化特性和感官属性的补充作用。

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期刊名称 Asian-Australasian Journal of Animal Sciences
作者
Chih-Ming Chen; Hsien-Tang Lin;
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作者单位

展开▼
年(卷),期 2017(30),12
年度 2017
页码 1773–1783
总页数 11
原文格式 PDF
正文语种
中图分类动物学;
关键词
Chinese-style Pork Jerky Lactose Maltose Quality Characteristics Sucrose;

机译：中式猪肉干;乳糖;麦芽糖;品质特性;蔗糖;

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专利

1. Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky [J] . Asian-Australasian Journal of Animal Sciences . 2017,第12期

机译：各种二糖水平较高水平对中国 - 式猪肉加工产量，优质特性及感官属性的补充效果
2. Effects of pork/beef levels and various casings on quality properties of semi-dried jerky [J] . Ji-Hun Choi, Jong-Youn Jeong, Doo-Jeong Han, Meat Science . 2008,第2期

机译：猪肉/牛肉水平和各种肠衣对半干肉干品质特性的影响
3. Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages [J] . G.A. Teye, J.D. Wood, F.M. Whittington, Meat Science . 2006,第1期

机译：日粮油和蛋白质水平对猪肉品质的影响。 2.培根和法兰克福香肠对脂肪特性和加工特性的影响
4. Monitoring the effects of high pressure processing, salt levels and refrigeration on the sensory and technological properties of pork sausages [C] . J. Hayes, P. Allen ICoMST 2011;International conference of meat science and technology . 2012

机译：监测高压加工，盐分含量和冷藏对猪肉香肠的感官和技术特性的影响
5. Effect of various levels of nitrogen and sulfur on yield, color, ascorbic acid, and sensory attributes of hydroponically grown 'Grand Rapids' leaf lettuce [D] . McCluskey, Melinda McVey 1994

机译：不同水平的氮和硫对水培生长的“大瀑布城”生菜的产量，颜色，抗坏血酸和感官特性的影响
6. Effects of Chinese pickled and dried mustard on nutritional quality sensory quality and shelf life of steamed pork belly [O] . Qing Shen, Mengting Wang, Jinhu Tian, 2018

机译：腌制芥末对蒸五花肉营养品质感官品质和保质期的影响
7. Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky [O] . Chih-Ming Chen, Hsien-Tang Lin 2017

机译：高浓度各种二糖对中式猪肉加工产量，品质和感官特性的补充影响
8. Effects of Ozone and Sulfur Dioxide on Processing Tomato Yields and Quality [R] . Brewer, R. F. 1986

机译：臭氧和二氧化硫对番茄产量和品质的影响

Supplementary effects of higher levels of various disaccharides on processing yield quality properties and sensory attributes of Chinese - style pork jerky

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