摘要
鱿鱼属软体动物头足纲,具有较明显的品种特征:个体大,酮体长,肉嫩而多汁。每100克鱿鱼鲜品中含蛋白质16-18克,脂肪1-2克,同时含有丰富的维生素及矿物质,是一种营养丰富的水产品。本文在介绍鱿鱼肌肉结构特点的基础上,对鱿鱼的嫩化方法进行了阐述,并对鱿鱼的嫩化进行了展望。
Squid belongs to mollusc Cephalopoda.It has va-riety characteristic：body is big,ketone body is long,meat is tender and juiciness.It is a kind of rich-nutritionf isheryp roduct,whichc ontains1 6-18g protein and 1-2g fat per hundered gramme fresh squid product,meanwhile many kinds of vi-tamin and mineral also presented in it.This article is mainly about the construction feature of muscle and endoenzmaty of squid.At the same time,the outlooko fc uttlefisht enderizationa rea lsod iscussed.
出处
《肉类研究》
2007年第12期20-23,共4页
Meat Research
关键词
鱿鱼
肌纤维
嫩化
squid
muscle fiber
tenderization
