摘要
利用前期实验室制备的风味肽结合传统的工艺方法,对低盐风味羊肉的加工进行了研究。研究结果表明:在食盐添加量为4%、风味肽0.4%、配料液总量25%(其中含异VC钠0.1%、Nisin 0.05%、柠檬三钠0.3%、山梨醇4%、木糖醇4%)条件下,腌制羊肉感官品质改善程度明显,羊肉切片纹理清晰,肉质组织紧密呈亮红色,口感柔嫩多汁,具有典型的羊肉香味。
The processing of low-salt flavor mutton was studied with flavor peptide prepared in our laboratory and traditional craft methods. The result showed that the sensory quality of mutton ,including the clear and bright red muscle slices, the tight muscle tissue, the tender and juicy taste and the typical mutton flavor, had been improved significantly with the content 4%salt, 0.4%flavor peptide, 25%total liquid ingredients （containing 0.1%sodium erythorbate, 0.05%nisin, 0.3%lemon trisodium, 4%sorbitol and 4%xylitol）
出处
《食品研究与开发》
CAS
北大核心
2015年第2期65-68,共4页
Food Research and Development
基金
兵团科技攻关项目(2012BA006)
兵团兴边富民科技专项(2012BA068)
关键词
羊肉
低盐
风味肽
mutton
low-salt
flavor peptide
