摘要
本文介绍了使老鸡肉质嫩化的蛋白质分解酶注射法。它是采用蛋白质分解酶、木瓜酶及细菌性胶原酶等对屠宰前老鸡静脉注射,使鸡肉组织发生一系列变化,达到使肉质嫩化的目的。
Effects of antemortem injection of proteolytic enzymens on culled chicken muscles are investigated, promotion of degradation of Z-line constituent and increase of fragmentation of myofibrils propared from the chicken muscles treated with papain and protease from Aspergillus are discussed. Digestion ofβ-subunit, and splitting and swelling of intramuscular collagen fibrils prepared from the chicken muscles treated with proteases from aspergillus and collagenase are also studied.
出处
《四川工业学院学报》
1992年第3期233-240,共8页
Journal of Sichuan University of Science and Technology
关键词
蛋白酶
肉质嫩化
鸡
Elded chicken meat, Protease, Myofibrillar protein, Collagen,Tenderization
