中性蛋白酶对腊牛肉加工中蛋白质影响的研究  

Study on Effect of Neutral Protease to Protein in the 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400716

出　　处：《食品研究与开发》2012年第8期14-17,共4页Food Research and Development

摘　　要：在腊牛肉腌制中,将中性蛋白酶按原料肉重的0.010%、0.015%、0.020%、0.025%和0.030%的添加量掺入腌制剂中腌制7 d,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 salting Dry-cured Beef, add neutral protease in the proportion of 0.010 %, 0.015 %, 0.020 %, 0.025 % and 0.030 % of the beef and salt the beef for 7 d. The experiment shows that the contents of NPN and AN be increased greatly with the increase of the salting days. It shows that the Muscle protein degrades because of the chemical reaction with enzyme. The degradation degree rises with the increase of enzyme.

关 键 词：腊牛肉 中性蛋白酶 蛋白质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]