| 淘汰蛋鸡肉嫩化试验研究 |
| |
| 引用本文： | 徐幸莲,周光宏,周寒彻.淘汰蛋鸡肉嫩化试验研究[J].食品科学,2001,22(10):49-51. |
| |
| 作者姓名： | 徐幸莲 周光宏 周寒彻 |
| |
| 作者单位： | 南京农业大学食品科技学院, |
| |
| 摘 要： | 采用木瓜蛋白酶,氯化钙对淘汰鸡肉进行嫩化处理，测定处理前后鸡肉的剪切力值、pH值及增水率变化，结果表明木瓜蛋白酶和CaCL2均有良好的嫩化效果。
|
| 关 键 词： | 淘汰蛋鸡 嫩化 木瓜蛋白酶 CaCL2 鸡肉 试验研究 |
Study on Tenderizatior of Rejected Layer' s Muscle |
| |
| Xu Xinglian et al..Study on Tenderizatior of Rejected Layer' s Muscle[J].Food Science,2001,22(10):49-51. |
| |
| Authors: | Xu Xinglian |
| |
| Affiliation: | Xu Xinglian et al. |
| |
| Abstract: | Rejected layers muscle was dipped in papain and calcium chloride solution and its changes in shear force,pH value and water rising rate were studied in this paper.The results showed that both papain and calcium chloride had better tenderizing effects on the rejected layers muscle,than the former possessing withour the tenderizing treatment. |
| |
| Keywords: | Rejected layer Tenderization Papain Calcium chloride |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
