波杂羊肉嫩化方法的研究  

Method of Meat Tenderization in Crossbreed Kidlet of Boer Goat and Local Goat

作　　者：王道营[1] 诸永志[1] 徐为民[1] 曹建民[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《内蒙古农业科技》2009年第3期64-65,67,共3页Inner Mongolia Agricultural Science and Technology

基　　金：国家农业科技成果转化项目(编号2008GB2C100111);江苏省农业科学院科研基金项目(编号0610811-4)

摘　　要：采用正交实验方法和感官评定方法来优化评价氯化钙溶液注射、木瓜蛋白酶溶液注射、复合磷酸盐溶液注射对羊肉嫩度等的影响。结果表明,氯化钙溶液的浓度和注射量、木瓜蛋白酶溶液的浓度和处理时间、复合磷酸盐溶液的浓度和注射量显著影响羊肉的嫩度(P<0.05)。Orthogonal experiments and sensory evaluation were used to evaluate and optimize the influences of calcium chloride solution injection,papain solution injection,phosphate compound solution injection on the tenderness of mutton,ete.The experimental results revealed that the concentration and injection volume of calcium chloride and phosphate compound solution, papain solution and treatment time significantly aftected the tenderness of mutton （P〈0.05）.

关 键 词：羊肉 嫩化 方法 

分 类 号：S879.2[农业科学—畜牧兽医]