蛋白酶有限酶解对肉制品品质影响的研究进展  

Progress on influences of enzymatic hydrolysis to meat products quality

作　　者：齐银霞[1] 成坚[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品与机械》2010年第2期162-165,共4页Food and Machinery

摘　　要：从国内外在蛋白酶对肉制品的风味、色泽、脂肪氧化、加工特性以及营养价值等方面的应用研究入手,阐述蛋白酶有限酶解对肉制品品质的影响及其研究进展。According to the researches on protease applied in meat products processing at home and abroad, The influences and advances of limited enzymatic hydrolysis on meat products quality are introduced here, mainly including flavor, colour, liquid oxidatiaon, processing properties, nutritional value, and so on.

关 键 词：蛋白酶 有限酶解 肉制品品质 影响 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]