摘要
通过蛋白酶嫩化处理牦牛后腿肉,并利用单因素试验和正交试验,以剪切力和感官评价为指标,优化牦牛肉的嫩化工艺参数。结果显示:牦牛肉的最佳嫩化条件为酶添加量0.08%、料液比10%和嫩化时间2 h。在此条件下,牦牛肉的剪切力值为25.262 N,较未处理前剪切力降低了56.49%,且牦牛肉的肉色鲜红,简单烹饪后色泽均匀、口感柔软、易于咀嚼,嫩度得到明显提高,为改善牦牛肉品质提供一定参考。
The yak hind leg meat was tenderized by protease,and the tenderizing process parameters of yak meat were optimized by single factor test and orthogonal tests with shear force and sensory evaluation as indexes.The results showed that the optimal tenderizing conditions of yak meat were 0.08%enzyme content,10%solid to liquid ratio and 2 h tenderizing time.Under these conditions,the shear force value of yak meat was 25.262 N,which was 56.49%lower than that before treatment,and the meat color of yak meat was bright red.After simple cooking,the color was uniform,the taste was soft and easy to chew,and the tenderness was significantly improved,which provided a certain reference for improving the quality of yak meat.
作者
罗唐君
马娜
刘鑫
陈秀梅
韩丽娟
桂林生
吴瑞琛
孙胜男
LUO Tangjun;MA Na;LIU Xin;CHEN Xiumei;HAN Lijuan;GUI Linsheng;WU Ruichen;SUN Shengnan(Department of Pharmacy,Qinghai University,Xining 810010,China;Qinghai Kukunor Food Co.,Ltd.,Haiyan 812299,China;College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China)
出处
《食品科技》
CAS
北大核心
2024年第8期116-121,共6页
Food Science and Technology
基金
青海省“帅才科学家负责制”项目(2022-NK-169-4)。
作者简介
罗唐君(1990-),女,四川遂宁人,硕士研究生,研究方向为特色资源开发;通信作者:孙胜男。
