摘要
以食盐含量和样品质构品质为主要指标,评价超声波结合酶处理对卤鸭肫腌制效果的影响。试验结果表明:超声结合热处理可有效加快食盐的渗透速率,该腌制处理的最佳工艺参数为:超声波功率450W,木瓜蛋白酶液浓度450U·mL^-1,食盐液浓度12%;且该工艺条件能较好地保持腌制品的质构品质。
Taking salting content and sample texture of duck gizzard as main index, effect of ultrasound combined with enzymatic treatment on salting processing of duck gizzard was evaluated. Results showed that ultrasound combined with enzymatic treatment can effectively accelerate salt penetration rate, the optimum technological salting parameters for the combined pickling process were as follows: ultrasonic power 450 W,papain concentration 450 U·mL^-1,salting content 12%. At the same time, the combination treatment can maintain the texture quality of the cured products.
作者
郭卓钊
章斌
郭美媛
侯小桢
黄思婷
陈阮钊
Guo Zhuozhao;Zhang Bin;Guo Meiyuan;Hou Xiaozhen;Huang Siting;Chen Ruanzhao(Guangdong Zhengyipin Biotechnology Co.,Ltd.,Chaozhou 521041,China;School of Food Engineering and Biotechnology,Hanshan Normal College,Chaozhou 521041,China)
出处
《现代食品》
2019年第8期90-94,共5页
Modern Food
基金
广东省科技发展专项资金(科技型中小企业技术创新)项目(编号:2017B010136174)
广东普通高校工程技术开发中心项目“粤东食品加工与安全控制工程技术开发中心”(编号:GCZX-A1415)
关键词
超声波
酶法
腌制
鸭肫
Ultrasound
Enzymatic treatment
Salting proeessing
Duck gizzard
