生姜蛋白酶和生姜汁对猪肉嫩化效果的比较

COMPARISON OF EFFECTS OF ZINGIBAIN AND GINGER JUICE ON TENDERIZATION OF PROK

本文研究了生姜蛋白酶及生姜汁对猪肉的嫩化效果 ,对其用量、pH值、预处理温度进行了测试对比。结果表明 :生姜蛋白酶及生姜汁对猪肉的嫩化效果十分显著 (P≤ 0 .0 1) ,生姜蛋白酶最佳用量为 0 .0 1% ,姜汁最佳用量 5 % ,最佳pH都为 7.0 ,最佳预处理温度生姜蛋白酶为 30℃ ,生姜汁为 4 0℃ ;并且生姜蛋白酶及生姜汁对猪肉的嫩化效果极为相似 ,可以证明 。

The zingibain obtained by ultra-filtration had been used in pork. It shows that the effect of the protease on tenderization of pork is significant (P≤0.01) when the concentration of zingibain is 0.01% and pH value 7.0 and the pretreatment temperature 30℃.The ginger juice also makes the pork tender based on the following parameters, the concentration of ginger juice is 5%,pH value is 7.0, temperature is 40℃.The effects of zingibain and ginger juice on tenderization of pork are very similar, so it is sure that the effect of ginger juice on tenderization of pork is the effect of zingibain in ginger juice.