摘要
在腊牛肉腌制中,将中性蛋白酶按原料肉重的0.010%、0.015%、0.020%、0.025%和0.030%的添加量掺入腌制剂中腌制7 d,发现肉中非蛋白氮含量和氨态氮含量随着腌制天数的增加而大幅度增加,表明在此期间,肌肉蛋白质在酶的作用下发生了强烈降解。降解程度随着酶添加量增大而提高。
In the process of salting Dry-cured Beef, add neutral protease in the proportion of 0.010 %, 0.015 %, 0.020 %, 0.025 % and 0.030 % of the beef and salt the beef for 7 d. The experiment shows that the contents of NPN and AN be increased greatly with the increase of the salting days. It shows that the Muscle protein degrades because of the chemical reaction with enzyme. The degradation degree rises with the increase of enzyme.
出处
《食品研究与开发》
CAS
北大核心
2012年第8期14-17,共4页
Food Research and Development
