摘要
采用正交试验设计探讨了蛋白酶种类、腌制时间、腌制温度对风鹅风味和游离氨基酸产生及硝酸钠、亚硝酸钠、异抗坏血酸钠、乳酸用量和腌制时间对风鹅发色的影响,结果表明蛋白酶种类、腌制时间、腌制温度对风鹅风味及游离氨基酸产生及硝酸钠、亚硝酸钠、异抗坏血酸钠、乳酸用量和腌制时间对风鹅的发色均有显著性的影响。其最佳腌制条件如下:蛋白酶种类为毛霉蛋白酶+青霉蛋白酶+木瓜蛋白酶,腌制时间6h,腌制温度19℃,硝酸钠、亚硝酸钠、异抗坏血酸钠和乳酸用量分别为250mg/kg、100mg/kg、200mg/kg和200mg/kg。
Inthe presentstudy,the effects ofp roteinenzyme kinds,curing time,te mperature onflavor andfree amino acid content of dry goose were studie dand the amount of sodiumnitrate,so diumnitrite,sodiumascorbate,lactic acid,curing time oncolor of dry goose were also investigated by orthogonal test method.Results showedthat the fla vor,free amino acid content andcolor of dry goose were significantly affected by the above factors.The o ptimumflavor,free amino acid content and color were obt ained when the kinds of protein enzym e,content of sodiumnitrate,sodium nitrite,sodiumascorbate,lactic a cid,luring time and temperature were of the protein enzyme of M.Pusillus plus Pen.Duponti plus Papain,in 250mg /k g,100mg /kg,200mg /kg and 200mg /kg r espectively for 6h at19℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第6期66-69,共4页
Food Science
基金
江苏省教育厅自然科学基金项目(2000JNY0002SJ1)
