| 肉类嫩化剂 |
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| 引用本文： | 王红萍.肉类嫩化剂[J].肉类研究,2010(12):72-75. |
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| 作者姓名： | 王红萍 |
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| 作者单位： | 西南大学,食品科学学院,重庆400716 |
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| 摘 要： | 肉的嫩度是肉质量评定中最重要的指标，也是影响肉类口感最重要的因素之一。本文综述了为改善肉类嫩度所使用的各种嫩化剂，主要包括盐类，外源蛋白酶等，并简要阐述了这些嫩化剂的作用机理及应用。
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| 关 键 词： | 肉 嫩度 嫩化剂 |
The Meat Tenderizer Agent |
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| WANG Hongping.The Meat Tenderizer Agent[J].Meat Research,2010(12):72-75. |
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| Authors: | WANG Hongping |
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| Affiliation: | WANG Hongping (Food Science College, Southwest University, Chongqing 400716 China) |
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| Abstract: | The meat tender is the most important index of meat quality assessment, its also one of the most important factors affect meat taste. To improve the meat tender, In this paper ,was reviewed the use of tenderizer including salts, and exogenous protease etc, and described the mechanism, and application of the tenderizer. |
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| Keywords: | meat tender tenderizer |
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