摘要
从国内外在蛋白酶对肉制品的风味、色泽、脂肪氧化、加工特性以及营养价值等方面的应用研究入手,阐述蛋白酶有限酶解对肉制品品质的影响及其研究进展。
According to the researches on protease applied in meat products processing at home and abroad, The influences and advances of limited enzymatic hydrolysis on meat products quality are introduced here, mainly including flavor, colour, liquid oxidatiaon, processing properties, nutritional value, and so on.
出处
《食品与机械》
CSCD
北大核心
2010年第2期162-165,共4页
Food and Machinery
关键词
蛋白酶
有限酶解
肉制品品质
影响
protease
limited enzymatic hydrolysis
meat products quality
influences
