| 南京板鸭生产过程中脂肪酶和磷脂酶的活力变化研究 |
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| 引用本文： | 徐为民,徐幸莲,周光宏,郑安俭,王道营.南京板鸭生产过程中脂肪酶和磷脂酶的活力变化研究[J].食品科学,2007,28(11):302-305. |
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| 作者姓名： | 徐为民 徐幸莲 周光宏 郑安俭 王道营 |
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| 作者单位： | 南京农业大学农业部农畜产品加工与质量控制重点开放实验室； 江苏省农业科学院农产品加工研究所； 南京农业大学农业部农畜产品加工与质量控制重点开放实验室 江苏南京210095江苏省农业科学院农产品加工研究所； 江苏南京210014； 江苏南京210095； |
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| 基金项目： | 国家高技术研究发展计划(863计划);国家肉品专项资助 |
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| 摘 要： | 研究了板鸭生产过程中各工艺点样品肌肉中酸性脂肪酶、中性脂肪酶和磷脂酶活力的变化趋势。结果显示,板鸭在腌制过程中,这三种酶呈逐渐上升的趋势,而在排坯和风干过程中,酶活性逐渐丧失。通过相关分析表明,板鸭加工过程中,盐含量及水分含量与这三种酶活性之间具有显著的相关性。
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| 关 键 词： | 板鸭 酸性脂肪酶 中性脂肪酶 磷脂酶 |
| 文章编号： | 1002-6630（2007）11-0302-04 |
| 修稿时间： | 2006-08-06 |
Study on Changes of Lipase and Phospholipase during Processing Nanjing Dry-cured Duck |
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| XU Wei-min,XU Xing-lian,ZHOU Guang-hong,ZHENG An-jian,WANG Dao-ying.Study on Changes of Lipase and Phospholipase during Processing Nanjing Dry-cured Duck[J].Food Science,2007,28(11):302-305. |
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| Authors: | XU Wei-min XU Xing-lian ZHOU Guang-hong ZHENG An-jian WANG Dao-ying |
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| Affiliation: | 1.Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China; 2.Institute of Agricultural Products Process, Jiangsu Academy of Agriculture Science, Nanjing 210014, China |
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| Abstract: | The changes of acid and neutral lipases activity, and phospholipase activity in the muscle of dry-cured duck during processing were studied. The results showed that the activities of these three enzymes increase during the process of curing, but decrease during piling and drying. The co-relationship analyse showed that the contents of salt and water are significantly correlated to the activities of these three enzymes during processing Nanjing dry-cured duck. |
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| Keywords: | dry-cured duck acid lipases neutral lipases phospholipase |
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