| 应用嫩化剂提高牛肉嫩度的研究 |
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| 引用本文： | 杨铭铎,霍力,倪晨,王辉亚,邵国俊,王吉林. 应用嫩化剂提高牛肉嫩度的研究[J]. 哈尔滨商业大学学报(自然科学版), 1991, 0(6) |
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| 作者姓名： | 杨铭铎 霍力 倪晨 王辉亚 邵国俊 王吉林 |
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| 作者单位： | 黑龙江商学院旅游烹饪系，黑龙江商学院食品工程系，黑龙江商学院食品工程系，黑龙江商学院旅游烹饪系87级师资班，黑龙江商学院旅游烹饪系87级师资班，黑龙江商学院旅游烹饪系87级师资班 |
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| 摘 要： | 应用酸性物质(食醋、柠檬酸)、碱性物质(碳酸钠、碳酸氢钠)、蛋白酶等试剂,采用正交试验设计,从感官和离心法测定保水能力,比较研究了牛肉最佳嫩化条件,得出蛋白酶有一定嫩化作用,碱性物质的嫩化效果较明显,而以碳酸钠的效果最佳。
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| 关 键 词： | 牛肉 嫩化 碳酸钠 保水能力 |
A Study on Improving Beef Tenderness with Tenderizer |
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| Yang Mingduo Huo Li Ni chen etal. A Study on Improving Beef Tenderness with Tenderizer[J]. Journal of Harbin University of Commerce :Natural Sciences Edition, 1991, 0(6) |
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| Authors: | Yang Mingduo Huo Li Ni chen etal |
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| Affiliation: | Department of Tour and Cutinary Arts |
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| Abstract: | This paper presents a comparative research on the optimum tendering condition of beef conducted by using acid materials (acefic acid, citric acid), alkali materials (carbonic sodium, sodium bicarbonate) and proteinase reagents etc. to measure the ability of preserving water in the experimental method. The experimental results indicate that proteinase has some tendering effect of which alkali materials is more obvious and carbonic sodium is the best. |
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| Keywords: | beef tender carbonic sodium ability of preserving water |
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