氯化钙和木瓜蛋白酶对鸭肉嫩度影响的研究

Effect of Calcium Chloride and Papain on the Duck Meat Tenderness

采用单因素试验和正交试验,评估了优化木瓜蛋白酶和氯化钙(CaCl2)对鸭肉嫩度的影响。结果表明,最佳嫩化条件为:CaCl2浓度为100 mmol/L,木瓜蛋白酶质量分数为0.2%,成熟时间为20 min。

Single factor and orthogonal experiments are used to evaluate and optimize the influences of calcium chloride solution injection （CaCl2）, papain solution injection on the tenderness of duck meat. The results show that the optimal conditions are as follows： 100 mmol/L CaCl2 solution, 0.2% papain, and 20 min.