平時o係燒烤鋪度買到醃左既雞翼、魚肉等
拎返屋企煎完之後
啲肉再唔係雞肉或者係魚肉既質感
點解?
p.s. 重點唔係煎左 而係醃左.
唔該.
[化學]肉既質感唔同左
2008-03-15 4:43 am
回答 (3)
2008-03-26 8:35 am
其實個ans 唔太正確,水的因素唔係主因,
係enzyme 的問題,醃肉的材料好多時會有d digestive enzyme,
d enz 可以break d tendon(中文唔知叫咩名), 令d肉soften
仲有,新鮮肉同雪過的都有分別,
生物死後,細胞內會有一d enz secrete出黎, lysosome 會secrete digestive enz
進行autolysis (自行分解)
因為d muscle 同 tendon 被自行分解,所以d質感soften.
建議你再問下d science老師
係enzyme 的問題,醃肉的材料好多時會有d digestive enzyme,
d enz 可以break d tendon(中文唔知叫咩名), 令d肉soften
仲有,新鮮肉同雪過的都有分別,
生物死後,細胞內會有一d enz secrete出黎, lysosome 會secrete digestive enz
進行autolysis (自行分解)
因為d muscle 同 tendon 被自行分解,所以d質感soften.
建議你再問下d science老師
2008-03-15 10:30 pm
It is because of the loss of water from the meat.
When water in the meat is absorbed by table salt when preseving the meat, the meat will be dried up and become less elastic.
When water in the meat is absorbed by table salt when preseving the meat, the meat will be dried up and become less elastic.
2008-03-15 7:39 am
loss of oxygen from the meat
2008-03-17 04:01:05 補充：
h20 could be one, especially from the fridge there is the antixotical release of the energy that conserve about 40-80% of the meat source
2008-03-17 04:01:05 補充：
h20 could be one, especially from the fridge there is the antixotical release of the energy that conserve about 40-80% of the meat source
參考: myself, myself and my brain~
收錄日期: 2021-04-16 17:10:28
原文連結 [永久失效]:
https://hk.answers.yahoo.com/question/index?qid=20080314000051KK02620