词条 | Meat emulsion |
释义 |
The continuous phase mainly consists of water, water-soluble proteins and salt-soluble proteins. The dispersed phase or discontinuous phase consists of fat droplets.[2] The water-soluble proteins are sarcoplasmic proteins such as myoglobin and other pigments; salt-soluble proteins are myofibrillar proteins such as myosin, actin, and actinins.{{clarify|this sentence doesn't make sense as written|date=September 2011}} Meat emulsifiersWhen used in food products, iota carrageenan and sodium stearoyl lactylate (SSL) have a synergistic effect allowing for stabilizing/emulsifying that is not obtained with any other type of carrageenan (kappa/lambda) or with other emulsifiers (monoglycerides, etc.). Sodium stearoyl lactylate combined with iota carrageenan is capable of producing emulsions under both hot and cold conditions using either vegetable or animal fat. References1. ^{{Cite web|url=https://meatsci.osu.edu/node/130|title=Meat Emulsions {{!}} Meat Science Extension|last=Knipe|first=C. Lynn|date=1987|website=meatsci.osu.edu|language=en|archive-url=|archive-date=|dead-url=|access-date=2018-04-08}} {{DEFAULTSORT:Meat Emulsion}}2. ^{{cite book | title = Principles of Meat Science | author1= Elton D. Aberle|display-authors=etal| publisher = Kendall Hunt | location= |url = https://books.google.com/books?id=RGWeuZDopcQC&printsec=frontcover&dq=Principles+of+Meat+Science+by+Elton+D.+Aberle&hl=en&sa=X&ved=0ahUKEwik5v_0w_LRAhXj34MKHXhqBFIQ6AEIHDAA#v=onepage&q=Principles%20of%20Meat%20Science%20by%20Elton%20D.%20Aberle&f=false | date = 2001 | pages = 126 - 144 | isbn = 9780787247201 | accessdate = 2 February 2017 }} 1 : Meat |
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