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淘汰蛋鸭肉质蛋白酶嫩化研究
引用本文:秦卫东,马利华,陈学红,韦黎黎.淘汰蛋鸭肉质蛋白酶嫩化研究[J].北京工商大学学报(自然科学版),2011,29(5):12-15.
作者姓名:秦卫东  马利华  陈学红  韦黎黎
作者单位:徐州工程学院食品学院,江苏徐州,221008
基金项目:徐州市科技发展基金资助项目
摘    要:对木瓜蛋白酶和风味蛋白酶嫩化淘汰蛋鸭肉的效果进行了探讨,比较了酶解条件下鸭胸肉的肌原纤维小片化指数和剪切力的变化,并分析了肌原纤维小片化指数与剪切力的相关性.结果表明:木瓜蛋白酶对鸭肉的酶解作用更强烈,达到相同的嫩化效果(即相同的肌原纤维小片化指数或剪切力值)所需的酶用量大约为风味蛋白酶的一半.嫩化后鸭肉的肌原纤维小片化指数和剪切力之间存在着显著的相关性,木瓜蛋白酶和风味蛋白酶的这种相关性分别为-0.965和-0.950.

关 键 词:淘汰蛋鸭  嫩化  蛋白酶  肌原纤维小片化指数  剪切力  相关性

Studies on Tenderization of Spent Laying Duck Meat by Protease
QIN Wei-dong,MA Li-hu,CHEN Xue-hong and WEI Li-li.Studies on Tenderization of Spent Laying Duck Meat by Protease[J].Journal of Beijing Technology and Business University:Natural Science Edition,2011,29(5):12-15.
Authors:QIN Wei-dong  MA Li-hu  CHEN Xue-hong and WEI Li-li
Institution:(Food School,Xuzhou Institute of Technology,Xuzhou 221008,China)
Abstract:The tendering effects of spent laying duck breast muscle by papain and Flavourzyme were researched,changes of myofibril fragmentation index(MFI) and shear force value at proteolysis by two proteiases were compared,and dependence between MFI and shear force value were analyzed.The results indicated that proteolytic degree of spent laying duck breast muscle by papain was more stronger than Flavourzyme,the papain concentrations required to reach same tenderizing effect(i.e.to reach same MFI or shear force value) was about the half of Flavourzyme.There were significant dependence between MFI and shear force value after the duck tenderization.For papain and Flavourzyme,the dependence were-0.965 and-0.950,respectively.
Keywords:spent laying duck  tenderization  protease  MFI  shear force  dependence
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