摘要
本研究采用国产木瓜蛋白酶制备成的肉类嫩化剂对肉类进行嫩化处理。木瓜蛋白酶对肌肉的纤维蛋白和胶原蛋白有强烈的水解作用,即使是老龄畜禽肉,经处理后都有嫩化效果。试验证明,较薄的片丝状肉,使用剂量以0.05～0.1%为宜;蒸煮的大块肉,以0.2～0.5%较好。嫩化剂的用量与处理时间有关,通常为10～20min。
The most remarkable character of the tenderizer prepared by domestic-pro- duced papain is its 100% natural state and its safety use as a food additive.Becau- se of the proteolytic ability,especially its strong proteolysis to collagen and elastin,it can successfully tenderize the tough meats of old domestic animals and fowls.A dose of 0.05～0.1% tanderizer is suggested when the meat is cut to thin or small pieces,Whereas when a relative large pieces of meat is needed, a quantity of 0.2-0.5% is appropriate.The effect of tenderizer proteolysis is re- lated to processing duration with 10-20min.as a general choice. It is proved by our lab evidence that proteinases will have a wide application in future in food science,especially in meat processing and easy digestion of dietetic foods.
基金
农业部重点资助课题
