复合嫩化剂对鹅肉干的影响研究  

Effects of compound tenderization agents on dried goose meat

作　　者：陈景鑫[1] 裴绍林[1] 郭玲玲[1] 张莹[1] 

机构地区：[1]齐齐哈尔工程学院,黑龙江齐齐哈尔161005

出　　处：《肉类工业》2015年第9期46-48,共3页Meat Industry

基　　金：黑龙江省教育厅科学技术研究项目;项目编号为12535208

摘　　要：实验探讨了复合嫩化剂对鹅肉干品质的影响。以氯化钙、木瓜蛋白酶、复合磷酸盐(焦磷酸钠、亚硝酸钠、异抗坏血酸钠)为复合嫩化剂,通过感官评分及剪切力的综合指标,确定复合嫩化剂的配方为氯化钙含量1.0%、木瓜蛋白酶含量0.4%、复合磷酸盐含量为0.2%。The effects of compound chloride, papain and compound phosphate （ were taken as tenderization agents. Through tenderization agents on dried goose were explored. Calcium sodium pyrophosphate, sodium nitrite and sodium ascorbate） comprehensive indexes of sensory evaluation and shear force, the formula of compound tenderization agents was determined. The addition of Calcium chloride, papain, and compound phosphate werel. 0% ,0.4% and 0.2% respectively.

关 键 词：复合嫩化剂 嫩化 鹅肉干 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]