摘要
研究鹅肉嫩化技术中,利用外源蛋白酶进行嫩化的工艺条件。选用木瓜蛋白酶进行嫩化研究,先进行单因素的确定试验,再在单因素试验的基础上进行鹅肉响应面试验,建立线性回归方程(R2=0.9853)。响应面分析结果表明,酶浓度、温度、pH值与鹅肉剪切力的响应值存在着显著的相关性,并通过典型性分析,最终得出木瓜蛋白酶对鹅肉进行嫩化的最佳工艺参数为:酶浓度0.029%温度29℃,pH值6.89,作用时间60min。试验处理方法为浸泡处理。
This thesis aims to enhance the goose tenderizer technology, the exogenous protease for meat tenderizer conditions. Experiments are chosen papain, the first tenderizer single factor experiment, again in determination of single factor experiment is conducted on the basis of the goose response surface experiment, and through the analysis of data from the SAS software, finally obtained to goose papain were the best technical parameters for meat tenderizer：the concentration is 0.029 %,temperature is 29 ℃,pH is 6.89 and time is 60 minute. Experimental treatment methods for soaking processing.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期25-29,共5页
Food Research and Development
基金
黑龙江省教育厅科学技术研究资助项目"鹅肉风味及质构特性研究"(11541402)
关键词
鹅肉嫩化
嫩度
木瓜蛋白酶
质构
goose meat tenderizer
tenderness
papain
texture
