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最近国外研究发现,鲜肉反复冷冻会产生一种对人体健康不利的致癌物质。冰点以下的低温,可迅速将鲜肉的细胞膜和原生质中的水分冻结成固体冰晶使肉质不变,营养成分不失,起到保鲜作用。但一经升温化解,细胞膜等不能保藏水分,细胞腔和晶格组织变软,鲜肉水分大量外溢失散,若再次冷冻则很少有水渗与,只有细胞中原生质起到固定支撑作用。若又再次化解和冷冻,
Recent studies abroad found that repeated freezing of fresh meat produces a carcinogen that is detrimental to human health. The freezing point below the low temperature, can quickly fresh meat cell membrane and protoplasm in the water frozen into solid ice crystal so that the meat does not change, nutrition components, play a role in preservation. However, once the warming solution, the cell membrane can not be stored moisture, cell compartment and lattice structure softened, a lot of fresh meat spillover, if frozen again, there is little water seepage, and only play a supporting role in the cell protoplasm. If again dissolved and frozen again,