不同浓度木瓜蛋白酶和复合磷酸盐对鸡肉嫩度的影响  

Effect of Papain and Compound Polyphosphates with Different Concentration on Chicken Tenderness

作　　者：宋玉[1,2] 诸永志[1] 徐幸莲[2] 王道营[1] 徐为民[1] 刘芳[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 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《内蒙古农业科技》2009年第5期43-44,共2页Inner Mongolia Agricultural Science and Technology

基　　金：苏北技术创新引导资金项目(BN2008226);苏州市科技招标项目(ZN0701)

摘　　要：采用单因素试验方法评价木瓜蛋白酶溶液注射、复合磷酸盐溶液注射对鸡肉嫩度等的影响。结果表明,木瓜蛋白酶溶液和复合磷酸盐溶液的使用量显著影响鸡肉的嫩度。One-factor experiment was used to evaluate the influences of papain solution injection,phosphate compound solution injection on the tenderness of chicken.The experimental results revealed that the dosage of phosphate compound solution,papain solution significantly aftected the tenderness of chicken.

关 键 词：鸡肉 嫩化 方法 

分 类 号：S83[农业科学—畜牧学]