摘要
采用酶法嫩化技术,研究蛋白酶的种类,加酶量和酶解时间对猪肉脯嫩化的影响。结果表明,在猪肉脯生产加工中,酶法嫩化的最适条件为添加0.03%的蛋白酶C,酶解120s,肉脯嫩度、口感和营养价值都较佳。剪切力、持水力和感官评定等指标之间具有一定相关性,这为肉品嫩度预测及嫩化方法的开辟提供了思路。
The effect of protease on the tenderization of pork jerky-processing was studied by analysis of the kinds, dosage and hydrolysis time of protease. The results revealed that the optimal conditions of protease to tenderize pork jerky was 0.03 % of the protease C for 120 s;under this condition, the tenderness, taste and nutrition value of pork jerky were better. There were certain correlations among the indexes such as shearing force, water- holding capacity and organoleptic investigation, which would afford new thoughts to forecast for meat tenderness and develop new tenderize methods.
出处
《食品研究与开发》
CAS
北大核心
2008年第12期37-40,共4页
Food Research and Development
基金
2007年度国家星火计划立项项目(2007EA690083)
关键词
蛋白酶
嫩化
猪肉脯
protease
tenderize
pork jerky
