CN102830027B - 一种测定肉制品质构特性的方法 - Google Patents
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CN103234820A (zh) * | 2013-01-17 | 2013-08-07 | 浙江省农业科学院 | 一种花椰菜花球松紧度的检测方法 |
CN103115833A (zh) * | 2013-01-23 | 2013-05-22 | 重庆德庄实业(集团)有限公司 | 一种毛肚嫩度的分度方法 |
CN104062223B (zh) * | 2013-03-22 | 2016-12-28 | 华中农业大学 | 柑橘咀嚼性测定方法 |
CN103994937B (zh) * | 2014-06-11 | 2016-08-24 | 中国水产科学研究院南海水产研究所 | 一种基于质构仪的脆肉鲩鱼肉品质分级方法 |
CN104792948A (zh) * | 2015-04-30 | 2015-07-22 | 重庆工商大学 | 基于响应面法的珍珠粉圆质构测定方法 |
CN107515144A (zh) * | 2017-09-06 | 2017-12-26 | 云南中烟工业有限责任公司 | 一种测定胶基型嚼烟质构特性的方法 |
CN110083959B (zh) * | 2019-05-06 | 2022-02-15 | 河南农业大学 | 一种低温肉糜制品质量等级调控方法 |
CN111626481B (zh) * | 2020-05-07 | 2023-08-15 | 中国农业大学 | 一种基于动态运输监测的动物肉品质评价方法及系统 |
CN114674638A (zh) * | 2022-03-31 | 2022-06-28 | 广东省农业科学院蚕业与农产品加工研究所 | 一种测定不同加工方式对鱼肉质构及风味影响的方法 |
Citations (4)
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US6001655A (en) * | 1996-06-25 | 1999-12-14 | The Texas A&M University System | Method and system for estimating the tenderness of a meat product |
WO2005064310A1 (en) * | 2003-12-31 | 2005-07-14 | Council Of Scientific And Industrial Research | Method and device for measuring the texture of cooked grains |
CN101571533A (zh) * | 2008-04-30 | 2009-11-04 | 徐献忠 | 全功能食品质感性能测试仪 |
JP2010223737A (ja) * | 2009-03-23 | 2010-10-07 | T Hasegawa Co Ltd | 食品の硬さ、食感、及びテクスチャーの評価方法 |
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Patent Citations (4)
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US6001655A (en) * | 1996-06-25 | 1999-12-14 | The Texas A&M University System | Method and system for estimating the tenderness of a meat product |
WO2005064310A1 (en) * | 2003-12-31 | 2005-07-14 | Council Of Scientific And Industrial Research | Method and device for measuring the texture of cooked grains |
CN101571533A (zh) * | 2008-04-30 | 2009-11-04 | 徐献忠 | 全功能食品质感性能测试仪 |
JP2010223737A (ja) * | 2009-03-23 | 2010-10-07 | T Hasegawa Co Ltd | 食品の硬さ、食感、及びテクスチャーの評価方法 |
Non-Patent Citations (7)
Title |
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Ana M. Herrero, Mercedes Careche.Stress-relaxation test to evaluate textural quality of frozen stored Cape hake.《Food Research International》.2005,第38卷69-76页. |
Stress-relaxation test to evaluate textural quality of frozen stored Cape hake;Ana M. Herrero, Mercedes Careche;《Food Research International》;20050131;第38卷;第69页第1段,第70页第3至9段,第73页倒数第1段至75页倒数第一段,图1至图6 * |
朱津津.速冻汤圆的质构特性研究.《河南农业大学硕士学位论文》.2012,9-16页,第19页. |
甜菜应力松弛特性的测试分析;谭宾;《内蒙古农业大学硕士学位论文》;20060531;第4页倒数第2段,第18页第3段至第20页倒数第1段,图1至图12 * |
聂毓琴,马洪顺,韩志武.薇菜压缩应力松弛与蠕变力学特性研究.《农业机械学报》.2005,第36卷(第4期),89-91页. * |
谭宾.甜菜应力松弛特性的测试分析.《内蒙古农业大学硕士学位论文》.2006,9-21页. |
速冻汤圆的质构特性研究;朱津津;《河南农业大学硕士学位论文》;20120631;第9页倒数第2段,第14页第一段至第17页第2段,图2-7 * |
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Address after: 211225 Lishui County, Nanjing City, white horse town national agricultural science and Technology Park, Nanjing Agricultural University, Applicant after: NANJING AGRICULTURAL University Address before: Weigang Xuanwu District of Nanjing Jiangsu province 210095 No. 1 Applicant before: Nanjing Agricultural University |
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Application publication date: 20121219 Assignee: LIANYUNGANG FURUN FOOD Co.,Ltd. Assignor: Nanjing Agricultural University Contract record no.: 2015320000099 Denomination of invention: Determination method for texture properties of meat product Granted publication date: 20140702 License type: Exclusive License Record date: 20150327 |
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Assignee: LIANYUNGANG FURUN FOOD Co.,Ltd. Assignor: NANJING AGRICULTURAL University Contract record no.: 2015320000099 Date of cancellation: 20230412 |