摘要
主要研究NaCl、CaCl2、Na4P2O7盐类和酶在肉类嫩化中的应用。通过选择NaCl、CaCl2、Na4P2O7盐、不同浓度、不同腌制时间来比较、确定哪种盐在什么样的条件下,处理的鹅肉嫩化最好,并与酶嫩化效果进行比较,为以后把鹅肉加工成经济价值更高的工业产品提供一定的试验依据和技术支持。
This experiment mainly study the application of salts and papain in the meat tenderization.By selecting NaCl,CaCl2,Na4P2O7 salt,different salts,different curing time compared to determine which kind of salt in what conditions,the handling of the best goose tenderization,and compare to papain tenderization,for the subsequent processing of the goose into a higher economic value of industrial products to provide a basis for the experimental and technical support.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期34-39,共6页
Food Research and Development
基金
黑龙江省教育厅科学技术研究资助项目“鹅肉风味及质构特性研究”(11541402)
关键词
鹅肉
嫩化
感官评定
质构仪
goose meat
tenderization
sensory evaluation
texture analyzer
