腊牛肉加工过程中中性蛋白酶对蛋白质变化影响的研究  

Study on effect of neutral protease on protein changes in processing of dry-cured beef

作　　者：穆建稳 董全[2] 李洪军[2] 

机构地区：[1]贵州省六盘水市钟山区科技局,贵州六盘水553000 [2]西南大学食品科学学院,重庆北碚400716

出　　处：《肉类工业》2011年第7期19-21,共3页Meat Industry

摘　　要：在腊牛肉腌制中,将中性蛋白酶按原料肉重的0.01%、0.015%、0.02%、0.025%和0.03%的添加量掺入腌制剂中腌制7d,发现肉中非蛋白氮含量和氨态氮含量随着腌制天数的增加而大幅度增加,表明在此期间,肌肉蛋白质在酶的作用下发生了强烈降解。降解程度随着酶添加量增大而提高。In the process of pickling dry - cured beei, the neutral protease was added into pickled agents in the proportion of 0.01% , 0. 015% , 0.02% , 0. 025% and 0.03% to beef, pickling for 7 days. The results showed that the contents of NPN and AN increased greatly during pickling, the muscle protein degraded intensively because of enzymatic hydrolysis. The degradation degree increased with enzyme amount rising.

关 键 词：腊牛肉 中性蛋白酶 蛋白质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]