| 全程智能化控制生产的金华火腿蛋白质降解情况研究 |
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| 引用本文： | 于荟,陈有亮,王联潮,陈春晖.全程智能化控制生产的金华火腿蛋白质降解情况研究[J].肉类工业,2011(11). |
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| 作者姓名： | 于荟 陈有亮 王联潮 陈春晖 |
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| 作者单位： | 1. 浙江大学动物科学学院,浙江杭州,310058
2. 浙江义乌华统肉制品有限公司,浙江义乌,322005 |
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| 基金项目： | 义乌市科技攻关项目(2009-G2-01) |
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| 摘 要： | 采用全程智能化控温控湿生产金华火腿,检测其主要加工阶段的蛋白质降解率和成品的蛋白质降解产物,并以传统金华火腿和帕尔玛火腿为对照,评价其蛋白质降解水平。结果表明全程智能化控温控湿生产的金华火腿蛋白质降解水平优于传统金华火腿。
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| 关 键 词： | 金华火腿 控温控湿 蛋白质 降解 |
Protein degradation of Jin-hua ham under intelligent control of whole process |
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| Abstract: | Jin-hua ham was processed under intelligent temperature and humidity control during the whole process.Proteolysis rate of main processing stages and protein degradation products of Jin-hua ham were detected.With traditional Jin-hua ham and parma ham as controls,the level of the protein degradation of Jin-hua ham was evaluated.The results showed that the level of protein degradation of Jin-hua ham using intelligent controlled systems was higher than the traditional Jin-hua ham. |
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| Keywords: | Jin-hua ham temperature and humidity control protein degradation |
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