干法成熟过程羊腿肉持水能力与水分迁移规律
王旭(
),张德权,赵莹鑫,摆玉蔷,李欣,侯成立,郑晓春,陈丽()
),张德权,赵莹鑫,摆玉蔷,李欣,侯成立,郑晓春,陈丽()
Water-Holding Capacity and Water Migration of Lamb Gigot During Dry Aging
WANG Xu(),ZHANG DeQuan,ZHAO YingXin,BAI YuQiang,LI Xin,HOU ChengLi,ZHENG XiaoChun,CHEN Li()
),ZHANG DeQuan,ZHAO YingXin,BAI YuQiang,LI Xin,HOU ChengLi,ZHENG XiaoChun,CHEN Li()
图4. 湿法成熟组（A）、RH80干法成熟组（B）、RH60干法成熟组（C）蛋白质二级结构相对含量变化
Fig. 4. Changes of gigot protein secondary structure relative content of wet aging (A), RH80 dry aging (B), and RH60 dry aging (C)
