腊牛肉腌制过程中酶对蛋白质变化影响的研究  

Effects of Enzymes on Changes in Protein in the Curing Process of Dry-Cured Beef

作　　者：董全[1] 穆建稳 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]贵州省六盘水市钟山区科技局,贵州六盘水553000

出　　处：《西南大学学报（自然科学版）》2007年第7期116-120,共5页Journal of Southwest University(Natural Science Edition)

基　　金：国家科技部"十一五"支撑项目子课题"腊肉主体风味物质研究".

摘　　要：在腊牛肉腌制中,分别将木瓜蛋白酶、中性蛋白酶和复合蛋白酶按原料肉重的0.01%、0.015%、0.02%、0.025%和0.03%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.在腊牛肉中加入酶制剂使挥发性盐基氮含量明显增加,但从成品的色、香、味等感观分析上并无腐败变质特征.In the process of salting, dry-cured beef was added with papain, neutral protease or complex protease at the rates of 0.01%, 0. 015%, 0.02%, 0. 025% or 0.03% based on beef weight and preserved for 7days. The contents of NPN （non-protein N） and AN （ammonium N） significantly increased with salting days. Muscle protein degraded rapidly because of the chemical reaction with the enzyme and the degradation degree rose with enzyme concentration. The addition of protease preparation significantly increased the content of total volatile basic nitrogen （TVBN）, but no decay of the beef was detected by analyzing its color, aroma and flavor.

关 键 词：腊牛肉 蛋白酶 蛋白质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]