肉类嫩化酶及其在畜产品加工中的应用研究  

Study on the Tenderizing Enzyme of Meat and its Application in the Processing of Animal Products

作　　者：徐月 Xu Yue(Fushun Agricultural Special School,Fushun 113123,China)

机构地区：[1]抚顺市农业特产学校

出　　处：《现代食品》2020年第1期44-45,共2页Modern Food

摘　　要：肉类是人类必须要摄入的营养物之一,肉类的嫩度决定着肉类的口感,也决定着肉类的营养。目前我国主要采用宰杀后嫩化的方法嫩化肉类,肉类嫩化酶法是畜产品加工中主要的肉类嫩化方法。酶类的纯度、添加时间、添加量会影响肉类的嫩化效果,还会影响肉类的口感和品质,肉类嫩化酶在我国的使用仍然在摸索阶段。随着科技的发展和社会的进步,肉类嫩化酶将极大的发挥它作为生物制剂的优势,在我国肉类生产中大规模使用。Meat is one of the nutrients that human must take in.The tenderness of meat determines the taste and nutrition of meat.At present,the main method adopted in China is tenderizing after slaughter.Meat tenderizing enzyme is the main tenderizing method in animal products processing.Because the purity,adding time and amount of enzyme will affect the effect of meat tenderization,and will also affect the taste and quality of meat,the use of meat tenderizing enzyme in China is still in the groping stage.With the development of science and technology and the progress of society,meat tenderizing enzyme will give full play to its advantages as a biological agent and will be widely used in China.

关 键 词：肉类嫩化酶 畜产品 加工 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]