摘要
目的:研究酶法降解鸭肠中胆固醇对其品质的影响,为工业化生产低胆固醇鸭肠提供实验数据。方法:自制胆固醇氧化酶粗酶降解鸭肠中胆固醇;分光光度法测定胆固醇含量;质构剖面分析法(texture profile analysis,TPA)和色差分析法测定鸭肠质地及色泽变化。结果:经粗酶处理的鸭肠胆固醇含量为26.31 mg/g,降解率为25.81%;挥发性盐基总氮(total volatile basic nitrogen,TVBN)含量为13.30 mg/100 g,p H 6.87,硬度为10 459.10 g,弹性为0.96,咀嚼性为6 816.36 g,鸭肠内、外壁亮度值分别为60.52、62.23。结论:自制胆固醇氧化酶粗酶可以有效降解鸭肠胆固醇,对其感官品质有一定的改善。
Objective: To explore the effect of enzymatic degradation of cholesterol on duck intestine quality. Methods: Crude cholesterol oxidase was prepared in our laboratory and used to degrade cholesterol in duck intestine. Duck intestinal cholesterol was measured by a spectrophotometric method. Duck intestine was subjected to textural profile analysis(TPA) and color difference analysis. Results: After duck intestine was treated by cholesterol oxidase, its cholesterol content was reduced by 25.81% to 26.31 mg/g; TVBN was 13.30 mg/100 g, p H was 6.87, hardness was 10 459.10 g, elasticity was 0.96, chewiness was 6 816.36 g, and the brightness of inner wall and outer wall of duck intestine were 60.52 and 62.23, respectively. Conclusion: The cholesterol oxidase could effectively degrade duck intestinal cholesterol, thereby improving the quality of duck intestine.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第7期143-147,共5页
Food Science
基金
重庆市科委火锅菜品现代物流关键技术研发与产业化示范项目(CSTC2008AB1019)
关键词
鸭肠
胆固醇氧化酶
胆固醇
感官品质
duck intestine
cholesterol oxidase
cholesterol
sensory quality
