Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

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Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

机译：竹笋膳食纤维对猪肉击球运动凝胶性质，微观结构和水分布的影响

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Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.

机译：目的：开发更健康的粉碎肉类产品，以满足消费者需求，研究了用各种量竹笋膳食纤维（BSDF）配制的猪肉击球运动员的凝胶性质，流变性能，微观结构和水分布。

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《Asian-Australasian Journal of Animal Sciences》 |2020年第7期|共11页
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正文语种 eng
中图分类动物学;畜牧、动物医学、狩猎、蚕、蜂;
关键词
Bamboo Shoot Dietary Fiber; Gel Property; Microstructure; Water Distribution; Meat Batter;

机译：竹笋膳食纤维;凝胶性质;微观结构;水分布;肉面糊;

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专利

1. Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters [J] . Asian-Australasian Journal of Animal Sciences . 2020,第7期

机译：竹笋膳食纤维对猪肉击球运动凝胶性质，微观结构和水分布的影响
2. Physicochemical properties improvement and structural changes of bamboo shoots (Phyllostachys praecoxf. Prevernalis) dietary fiber modified by subcritical water and high pressure homogenization: a comparative study [J] . Yang Kai, Yang Zhenhuan, Wu Weijie, Journal of Food Science and Technology . 2020,第10期

机译：竹笋（Phyllostachys Praecoxf的物理化学性质改进和结构变化。亚临界水和高压均质化改性膳食纤维：对比研究
3. Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel [J] . Ullah Ikram, Hu Yang, You Juan, Food Hydrocolloids . 2019,第APRa期

机译：不同粒径豆渣膳食纤维对豆腐凝胶凝胶特性，水分状态和微观结构的影响
4. Meat quality, sensory properties and oxidative stability of pork after dietary supplementation of sage, lemon balm and oregano extracts [C] . Bahelka I., Nuernberg G., Kuechenmeister U., ICoMST 2011;International conference of meat science and technology . 2012

机译：膳食补充鼠尾草，柠檬香脂和牛至提取物后猪肉的肉质，感官特性和氧化稳定性
5. Effects of salt level and pre-emulsified fats stabilized with non-meat proteins on rheological behavior, texture, and microstructure of comminuted meat batters. [D] . Su, Yen-Kan (Alex). 1998

机译：盐含量和用非肉类蛋白质稳定的预乳化脂肪对肉糊的流变行为，质地和微结构的影响。
6. Effect of bamboo shoot dietary fiber on gel properties microstructure and water distribution of pork meat batters [O] . Ke Li, Jun-Ya Liu, Lei Fu, 2020

机译：竹笋膳食纤维对猪肉糊的凝胶特性微观结构和水分分布的影响
7. Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters [O] . Ke Li, Jun-Ya Liu, Lei Fu, 2020

机译：竹笋膳食纤维对猪肉击球运动凝胶性质，微观结构和水分布的影响

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

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