摘要
在腊牛肉腌制中,将木瓜蛋白酶按原料肉重的0.01%、0.015%、0.02%、0.025%和0.03%的添加量掺入腌制剂中腌制7d,发现肉中非蛋白氮含量和氨态氮含量随着腌制天数的增加而大幅度增加,表明在此期间,肌肉蛋白质在酶的作用下发生了强烈降解。降解程度随着酶添加量增大而提高。
In the salting process of dry-cured beef,when papain were added at the proportion of 0.01%,0.015%,0.02%,0.025% and 0.03% according to beef weight and after 7 day＇s of curing,the contents of non-protein nitrogen（NPN）and ammonium nitrogen（AN）increased greatly with the increase of the salting days.It revealed that the muscle protein degraded because of the reaction of enzyme.The degree of degradation increased with the increase of enzyme added amount.
出处
《肉类工业》
2010年第9期33-35,共3页
Meat Industry
关键词
腊牛肉
蛋白酶
蛋白质
dry-cured beef
protease
protein
