摘要
以传统的嫩化手段处理牛肉,通过转谷氨酰胺酶的交联作用再对牛肉原料进行二次处理,从肌肉蛋白的微观结构方面来改善牛肉品质,经菠萝蛋白酶、TG酶的复合作用后,以负重值、剪切力、系水力为主要检测指标,使用电镜观察肌肉组织,研究保障营养性、改善适口性、成型性、保水性的最佳工艺条件。
Traditional tenderizing means were used in processing beef,thread crosslinked action of transg lutaminase was used in the beef ag ain,it can improve the quality of beef from the microstructure of muscle protein after the compound function of bromelain,TG enzy me,with load value、cut streng th、WHC(wate holding capacity ) for main examination g uide line,and use electron microscopical to observe muscular tissue,to research the best craft condition of ensure nutrition character,improve dainty character,molding ...
出处
《肉类研究》
2008年第3期36-40,共5页
Meat Research
