生姜汁在鹅腿肉嫩化中的应用研究  

Study on application of ginger juice in goose leg meat tenderization

作　　者：杨勇[1] 任健[1] 王存堂[1] 刘鸿艳[1] 周娟花[1] 陶岩[1] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品工业科技》2012年第11期241-242,246,共3页Science and Technology of Food Industry

基　　金：黑龙江省普通高等学校青年学术骨干支持计划资助项目(1252G069)

摘　　要：以剪切力为指标研究生姜汁对鹅腿肉的嫩化效果,通过单因素实验对生姜汁浓度、pH、处理温度进行了研究,并且进一步通过正交实验选择出最佳嫩化工艺。结果表明:生姜汁对鹅腿肉的嫩化效果十分显著(P<0.01),生姜汁对鹅腿肉嫩化的最佳工艺条件是:生姜汁浓度6%、pH6.0、处理温度为50℃。The tenderization of goose leg meat by ginger juice was studied. The single factor such as ginger juice concentration,pH,and treatment temperature were determined,and further chose the best tenderization craft parameters through orthogonal experiment. The result indicated the ginger juice could tenderize goose meat remarkably（P〈0.01 ）. The best technological conditions of tenderization of goose by ginger juice were as follows concentration 6%, p H6.0, and treatment temperature 50℃.

关 键 词：鹅腿肉 生姜汁 嫩化 质构仪 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]