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1 ?蒸煮损失 技术文摘 关键词:鸡翅,蒸煮损失,剪切力,微观结构 [gap=1241]Key words：chicken wings;cooking loss;shear force;microstructure 2 ?煮流失率 ...豺根译玩考论腻就殉豆 拘叔阁辕袄莆铺弧储竣鹃饲 觅陀孤赣憋分肝烃抑苔忘播 亮绢携淤懈观的赃担 (七) 烹煮流失率（cooking loss）: 取50g 面条放入含有500ml 沸腾蒸馏 水中，烹煮 3 分钟，然后取出并沥干 5 分钟，从烹煮液中取溶液 20ml，放入已定量之蒸发皿中... 3 ?损失 ...031BBF9B4A15CCEE5C6DA2DBBF9B4A1> H 1(宰 后45min)、滴水损失(Dropping Loss, DL)、pH 2(宰后 24h)和烹饪损失(Cooking Loss, CL)；一块用于测定肌 肉剪切力(Shear Force Value, SFV)；一块用于测定肌纤 维直径.. 4 ?煮制损失 反复冷冻-解冻对猪肉品质特性和微观结构的影响 -26℃,7d）、解冻（18℃室温流水解冻）后,测定肌肉解冻损失（thawing loss,TL）、煮制损失（cooking loss,CL）、剪切力（cutting force,CF）、微观结构、肉的颜色（（L＊,a＊和b＊值））、硫代巴比
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The percentages of water loss, cooking loss, storage loss and CP for breast muscle were higher than those for leg muscle. 胸肌的失水率、蒸煮损失、贮存损失及粗蛋白含量高于腿肌，腿肌的粗脂肪含量较高。 - 2
The processing performance of low-fat meatball was improved due to the proper addition of konjac gum and SPI (such as decreasing the cooking loss and improving the freezing and melting stability). 添加适量的大豆分离蛋白与魔芋多糖可明显提高低脂肉丸的加工性能(如减少蒸煮损失、提高冻融稳定性)。 - 3
Conservative cooking such as steaming or boiling causes only modest loss of some nutrients, such as folate, while enhancing the bioavailability of others, such as carotenoids. 保守烹饪如蒸，煮只造成少量的营养物质损失如叶酸，而加强了对其他物质的生物利用度，如类胡萝卜素。
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