| 几种牛肉嫩化方法的研究 |
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| 引用本文： | 林志民,游立怡.几种牛肉嫩化方法的研究[J].食品工业科技,2006,27(7):127-129. |
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| 作者姓名： | 林志民 游立怡 |
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| 作者单位： | 福州大学生物科学与工程学院 福建福州350002 |
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| 摘 要： | 采用正交实验方法和感官评定方法来优化和评价氯化钙溶液注射、生姜汁注射、木瓜蛋白酶溶液注射对牛肉嫩度等的影响。实验结果表明,氯化钙溶液的浓度和注射量、生姜汁的注射量、木瓜蛋白酶溶液的浓度和处理时间显著影响牛肉的嫩度(P<0.05)。
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| 关 键 词： | 氯化钙 生姜汁 木瓜蛋白酶 牛肉 嫩化 |
| 文章编号： | 1002-0306(2006)07-0127-03 |
| 修稿时间： | 2005年11月29 |
Researches on several methods to tenderize beef |
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| Lin Zhimin.Researches on several methods to tenderize beef[J].Science and Technology of Food Industry,2006,27(7):127-129. |
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| Authors: | Lin Zhimin |
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| Affiliation: | Lin Zhimin et al |
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| Abstract: | Orthogonal experiments and sensory evaluation were used to evaluate and optimize the influences of Calcium Chloride solution injection,ginger juice injection,papain solution injection on the tenderness of beef,etc. The experimental results revealed that the concentration and injection volume of Calcium Chloride solution,ginger juice,papain solution and treatment time significantly affected the tenderness of beef (P<0.05=. |
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| Keywords: | calcium chloride ginger juice papain beef tenderize |
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