摘要
通过对真空包装的牛肉施加一定的压力处理后,分析测定牛肉中重要酶活性变化。结果表明,高压处理后的牛肉中钙激活酶的活性显著低于未处理牛肉(P>0.0),而酸性磷酸酶对压力的作用不敏感(P>0.05),碱性磷酸酶的活性在处理后有所下降但贮存几天后与对照组无差异。
High Pressure of100Mpa to300Mpa was applied to post-mortem beef muscle in order to investigate the effect of high pressure on the proteolytic enzyme activities of beef skeletal muscle.Results indicated that(1)Significantly lower total calpain activity was observed in high pressure treated samples com pared to the control(P<0.01);(2)No significant difference was found in acid phosphatase and alkaline phosphatase activities between high-pressure treated beef and control(P>0.05).
出处
《肉类研究》
2001年第3期13-16,共4页
Meat Research
