木瓜蛋白酶和天然香辛对牦牛肉的嫩化和保鲜
首发时间:2007-01-10
摘要:本文是说明有关蛋白酶对肉质的嫩化和保险的作用,而进行的验证性实验讨论。实验选用氯化钙和木瓜蛋白酶作为嫩化剂,用天然香辛料丁香,小茴香,肉豆蔻的60%乙醇提取液作为保鲜剂。将嫩化剂和保鲜剂复配后对冷却牦牛肉进行处理,然后将样品在0-4℃条件下保存冷藏。冷藏期间,每隔3天对牦牛肉的感官及细菌总数进行测定。实验结果表明:在21天的贮存期间,C组对牦牛肉的保鲜和嫩化效果优于其它两组,牦牛肉的包藏期可以达到18天以上。
关键词: 牦牛肉 木瓜蛋白酶 香辛料 嫩化 保鲜
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Tenderness and fr Neshening effects of papain with natural spices on cooling yak meat
Abstract:This paper described research of preservatives and tenderness agent in keeping cooling Yak meat fresh and tender .the sensory evaluation,CSP and bacterial total account were detected during refrigeration storage . The result showed that : after 21days of dealing with the preservatives , the freshening time of the group C was longer than other kinds and can prolong the storage time more than 18d,indicated that the papain has significantly tender action on yak meat .
Keywords: cooling yak meat papain natural spices tenderness fresh-keeping
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No.1065687313116840****
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