摘要
研究了三聚磷酸盐和木瓜蛋白酶在加入氯化钙作激活剂的情况下,对淘汰鸡肉的嫩化效果。结果表明该方法可以在较短的时间内将淘汰鸡肉嫩化,并保持较好的口感。
In this paper, it was studied in the effects of papain and tripolyphosphate （STPP） solution on the shear force of the rejected chicken with the calcium chloride presence. The results showed that the rejected chicken can tenderized and the rejected chicken keeping better flavor.
出处
《肉类工业》
2006年第3期14-16,共3页
Meat Industry
