嫩化技术应用于青椒牦牛肉丝的研究  

Study on Tenderization Technology Applied in Green Pepper Shredded Meat of Yak

作　　者：刘振东[1] 何丽华[1] 马长中[1] 罗章[1] 谢军[1] 王森[1] 刘常松[1] 

机构地区：[1]西藏大学农牧学院食品科学学院,西藏林芝860000

出　　处：《食品与发酵科技》2015年第1期44-47,共4页Food and Fermentation Science & Technology

基　　金：四川省教育厅川菜研究中心项目(CC11Z12)

摘　　要：分别使用化学方法和酶法对青椒牦牛肉丝进行嫩化,采用正交试验,以剪切力值和感官评分为评定指标,研究了在油温加热情况下菠萝蛋白酶、木瓜蛋白酶、碳酸氢钠和复合磷酸盐对西藏牦牛肉丝的嫩化效果。结果表明,菠萝蛋白酶、木瓜蛋白酶、碳酸氢钠、复合磷酸盐的添加量分别为0.04%、0.012%、3.6%、0.1%时评定指标最佳。In order to optimize the tenderizing parameters of shredded yak meat, the content of bromelain, papain,sodium bicarbonate and compound phosphate, were investigated through orthogonal test. The four factors chosen for the present investigation were based on the results of a single-factor test. The shear force and sensory characteristics were selected as standards to evaluate the effect. The results show that the optimized conditions for yak meat tenderizing processing are bromelain 0.04%, papain 0.012%, sodium bicarbonate 3.6% and compound phosphate 0.1%,respectively.

关 键 词：嫩化 青椒牦牛肉丝 剪切力 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]