摘要
向羊肉注射肉重5%不同浓度的木瓜蛋白酶、中性蛋白酶、胰蛋白酶,在低温条件下腌制,能够显著提高羊肉嫩度(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L*,a*值没有显著影响,中性蛋白酶对羊肉的L*,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。
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 showed that the injections of the three albumen enzyme improved mutton tenderness significantly than the control（P 〈0.05）. The higher the albumen enzyme concentration was and the longer the preserved time was, the lower the mutton shearing force. In the process of preservation, papain had no sigrfificant effect on the L ＊ and a ＊ values of mutton, neutral albumen enzyme had significant effect on the L ＊ and a ＊ values of mutton（P 〈0.05） ,albumen enzymes of pancreas had significant effect on the a ＊ value of mutton（ P 〈0.05）. After the preservation, the aminophenol content of the mutton which was injected albumen enzyme improved than the control.
出处
《肉类工业》
2008年第9期28-30,共3页
Meat Industry
关键词
羊肉
蛋白酶
嫩度
颜色
氨基酸
mutton
albumen enzyme
tenderize
color
aminophenol
