FOOD SCIENCE ›› 1997, Vol. 18 ›› Issue (4): 37-40.
Previous Articles Next Articles
ZENG Xin-An, GAO Da-Wei, LI Guo-Ji, YU Shu-Juan
Online:
Published:
Abstract: The effect of high electric field on enhancing pork’s delicate flavour was studied. Results showed that: when the frequency is 1000 Hz and the electric field intensitg is 5kV/cm,after treating 10 seconds the content of Glu on pork’ soaked extract is increased by 82. 3%,and the whole amino acid content increased by 14. 89%,the essential amino acid content increased by l2. 08%;after treating 2O seconds the Glu content is increaed by 28. 48%, the whole amino acid 37. 56%,and the essential amino acid 38. 17%. When the frequency was same as above and the electric field intesisity low to 0. 5% kV/cm,the Glu,whole amino acid and essential amino acid contents were increased by some extent but not so obvious as under high electric fie1d infensity.
Key words: High electric Field Pork processing Delicate flavour adding
ZENG Xin-An, GAO Da-Wei, LI Guo-Ji, YU Shu-Juan. Study of the Effect on High Electric field on Enhancing Pork’s Delicate Flavour[J]. FOOD SCIENCE, 1997, 18(4): 37-40.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y1997/V18/I4/37