摘要
采用单因子和正交试验,研究酶法、理化法以及两种方法联合对鸡翅进行脱脂的效果。结果表明:脂肪酶的最佳使用pH值7．5,温度38℃;酶法与理化法联合脱脂的最优组合为酶液浓度50U/mL、复合盐溶液配比为0．20%NaHCO_3+1．5%NaCl以及脱脂时间为60min,在此条件下,脱脂率达到60．81%以上。
The effects of a lipase method, a physical - chemical method and a compound method on chicken wings degreasing were compared by a single factor experiment and an orthogonal test. The results revealed that the optimum conditions to degrease chicken wings were the compound method of enzyme and physical - chemical with the concentration of lipase 50U/ml, pH 7.5, 38℃ for 60min in complex salt solution of 0.2% NaHCO3 plus 1.5% NaC1, At above condition, the degreasing ratio of chicken wings was 60.81%.
出处
《肉类工业》
2007年第2期21-23,共3页
Meat Industry
基金
合肥市06科技计划项目资助([2006]27号)
关键词
鸡翅
脂肪酶
复合盐溶液
脱脂
chicken wing
lipase
eompound salt solution
degreasing
