摘要
本课题研究了生姜蛋白酶对猪肉的致嫩作用,对其用量、pH值、预处理温度进行了测试对比。结果表明:生姜蛋白酶对猪肉的致嫩作用十分显著,最佳用量为0.01%,最佳pH为7.0,最佳预处理温度为30℃。
The zingibain obtained by UF had been used in pig meat. It was shown that the zingibain can make the meat tender by the following the optimal conditions: concentration of zingibain is 0.01%, pH value is 7.0, temperature is 30℃.
出处
《肉类研究》
2002年第2期17-18,21,共3页
Meat Research
