摘要
阐述了三类蛋白酶,即肌肉内源酶、微生物酶和外源酶在发酵香肠成熟中所起的作用。这些酶可降解不同的蛋白,生成肽类、氨基酸和含氮的小分子化合物,形成发酵香肠特有的风味和感官质量。
The effect of three proteases, muscle endogenous enzyme, microbial enzyme and exogenous enzyme during maturation of fermented sausage were expounded. They could degrade different protein, produce peptide, amino acid and hydrone chemical compound that contain N, and form special taste and sensory quality of fermented sausage.
出处
《肉类工业》
2009年第10期52-53,共2页
Meat Industry
关键词
肌肉内源酶
微生物酶
外源酶
发酵香肠
muscle endogenous enzyme
microbial enzyme
exogenous enzyme
fermented sausage
