肉类工业
肉類工業
육류공업
Meat Industry
2015年
9期
46-48
,共3页
陈景鑫%裴绍林%郭玲玲%张莹
陳景鑫%裴紹林%郭玲玲%張瑩
진경흠%배소림%곽령령%장형
复合嫩化剂%嫩化%鹅肉干
複閤嫩化劑%嫩化%鵝肉榦
복합눈화제%눈화%아육간
compound tenderization agents%tenderization%dried goose meat
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％。
實驗探討瞭複閤嫩化劑對鵝肉榦品質的影響。以氯化鈣、木瓜蛋白酶、複閤燐痠鹽（焦燐痠鈉、亞硝痠鈉、異抗壞血痠鈉）為複閤嫩化劑，通過感官評分及剪切力的綜閤指標，確定複閤嫩化劑的配方為氯化鈣含量1．0％、木瓜蛋白酶含量0．4％、複閤燐痠鹽含量為0．2％。
실험탐토료복합눈화제대아육간품질적영향。이록화개、목과단백매、복합린산염（초린산납、아초산납、이항배혈산납）위복합눈화제，통과감관평분급전절력적종합지표，학정복합눈화제적배방위록화개함량1．0％、목과단백매함량0．4％、복합린산염함량위0．2％。
The effects of compound tenderization agents on dried goose were explored. Calcium chloride,papain and compound phosphate(sodium pyrophosphate,sodium nitrite and sodium ascorbate) were taken as tenderization agents. Through 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 were1. 0%,0. 4% and 0. 2% respectively.
