摘要
采用木瓜蛋白酶,氯化钙对淘汰鸡肉进行嫩化处理,测定处理前后鸡肉的剪切力值、pH值及增水率变化,结果表明木瓜蛋白酶和CaCL2均有良好的嫩化效果。
Rejected layers muscle was dipped in papain and calcium chloride solution and its changes in shear force,pH value and water rising rate were studied in this paper.The results showed that both papain and calcium chloride had better tenderizing effects on the rejected layers muscle,than the former possessing withour the tenderizing treatment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第10期49-51,共3页
Food Science
