| 注射不同蛋白酶对羊肉品质的影响 |
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| 引用本文： | 韩克锋,刘须广,冯作山.注射不同蛋白酶对羊肉品质的影响[J].农产品加工．学刊,2008(6):36-38. |
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| 作者姓名： | 韩克锋 刘须广 冯作山 |
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| 作者单位： | 新疆农业大学,食品科学学院,新疆,乌鲁木齐,830052 |
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| 摘 要： | 本试验向羊肉中注射肉质量5%的不同质量分数的木瓜蛋白酶、中性蛋白酶和胰蛋白酶,在低温条件下腌制,测定了剪切力、氨基酸含量、L*值和a*值4项指标。结果表明,注射3种蛋白酶,都显著提高了羊肉的嫩度(p<0.05),蛋白酶的浓度越大,腌制时间越长,羊肉的剪切力越低。在腌制过程中,木瓜蛋白酶对羊肉的L*值和a*值没有显著影响;中性蛋白酶对羊肉的L*值和a*值有显著影响(p<0.05);胰蛋白酶对羊肉的a*值有显著影响(p<0.05)。注射蛋白酶腌制的羊肉,氨基酸含量与对照相比都有一定程度的提高。
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| 关 键 词： | 羊肉 蛋白酶 肉嫩度 氨基酸 |
The Effects of Different Albumen Enzyme Injection on the Quality of Mutton |
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| Han Kefeng,Liu Xuguang,Feng Zuoshan.The Effects of Different Albumen Enzyme Injection on the Quality of Mutton[J].Nongchanpin Jlagong.Xuekan,2008(6):36-38. |
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| Authors: | Han Kefeng Liu Xuguang Feng Zuoshan |
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| Institution: | Han Kefeng,Liu Xuguang,Feng Zuoshan(College of Food Science,Xinjiang Agricultural University,Urumqi,Xinjiang 830052,China) |
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| Abstract: | The mutton was injected with 5% papain,neutral albumen enzyme and albumen enzymes of pancreas by weight at different concentration.And it was preserved in low temperature.Then the shearing force,aminophenol content,L*and a* values were measured.The result shows that the injections of the three albumen enzyme improve mutton tenderness significantly than control(P<0.05).The higher the albumen enzyme concentration,the longer the preserved time,the lower the mutton shearing force.In the process of preservation,... |
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| Keywords: | mutton albumen enzyme tenderize aminophenol |
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