酪蛋白酶解产物对冷却鸭肉保鲜效果的研究  

Study on the refreshing effect of enzymatic hydrolysates of bovine casein on cooled duck

作　　者：郑俏然[1] 李诚[2] 

机构地区：[1]长江师范学院生命科学与技术学院,涪陵408000 [2]四川农业大学食品学院,雅安625000

出　　处：《食品科技》2010年第10期168-171,共4页Food Science and Technology

摘　　要：通过实验测定冷却鸭肉在贮藏期间的感官品质、微生物和理化指标,来评价牛乳酪蛋白酶解产物的保鲜效果。结果表明,经牛乳酪蛋白酶解液处理后可有效地改善冷却鸭肉在贮藏期的保鲜效果,且对冷却鸭肉的保鲜效果随其浓度的增加而增加,其有效保鲜浓度为20%以上。The preservative effects of enzymatic hydrolysates of bovine casein on cooled duck were evaluated by monitoring the micbiological, physical-chemical and sensory changes during the storage period. The results showed that the preservative effects of cooled duck could be effectively improved by enzymatic hydrolysates of bovine casein during the storage period, and the higher the concentration, the better efficacy of preservation, and the minimal concentration of enzymatic hydroysates was 20%.

关 键 词：酪蛋白 酶解产物 冷却鸭肉 保鲜 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]