高活性复合酶液嫩化风鹅肉效果研究  

Study on Tenderization of Air-dried Goose by High Activity Enzyme Complex

作　　者：岑宁[1] 王升智[1] 高波[1] 赵铁民 史仁波 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009 [2]宿迁市虞姬美香食品有限公司,江苏宿迁223600

出　　处：《中国家禽》2010年第17期20-23,共4页China Poultry

基　　金：江苏省科技支撑计划(SBE200930298)

摘　　要：采用木瓜蛋白酶、弹性蛋白酶、CaCl23种成分组成的复合酶液对鹅肉进行嫩化处理,测定处理前后鹅肉的肌肉剪切力、可溶性蛋白含量及肌原纤维小片化指数。正交试验结果表明,木瓜蛋白酶、弹性蛋白酶、CaCl2和嫩化时间,对鹅肉均有嫩化作用,其中以木瓜蛋白酶的嫩化作用最大。由极差分析得到复合酶液在风鹅加工中的最佳工艺参数为:木瓜蛋白酶浓度0.01%,弹性蛋白酶浓度0.005%,CaCl2溶液浓度0.15%,嫩化时间为18h。The complex enzyme composed of papain,elastase and CaCl2 was used to tenderize goose meat. The shear force,soluble protein content and myofibril fragmentation index of goose muscle were measured. The results of Orthogonal test showed that each of papain,elastase,CaCl2 and the time of tenderness affected goose muscle tenderization,of whick the papain did best. Range analysis showed that the optimum processing parameters of enzyme complex in the air-dried goose tenderization process was 0.01% papain dose,0.005% elastase dose,0.15% CaCl2,and the treatment time was 18h.

关 键 词：风鹅 高活性复合酶 嫩化 

分 类 号：TS972.1[轻工技术与工程]