摘要
以鸡胸肉为原料,采用均匀注射法测定不同嫩化剂(木瓜蛋白酶、碱性蛋白酶、中性蛋白酶、风味蛋白酶以及氯化钙)处理后的鸡胸肉的蒸煮损失及滴水损失来比较其对鸡胸肉系水力的影响。结果表明:4种蛋白酶分别在浓度为0.005 8%、0.008 3%、0.008 3%、0.008 3%时,鸡胸肉的系水力最好;氯化钙的浓度为2.0%时,鸡胸肉的系水力最好;4种蛋白酶分别与氯化钙混合后处理鸡胸肉的效果比使用单一酶制剂的效果好,且木瓜蛋白酶与氯化钙的组合效果最好;当木瓜蛋白酶∶氯化钙为1∶12(质量比)时,鸡胸肉的系水力最好。
The water-holding capacity was determined with chicken breast as experimental materials by cooking loss and drip loss. The different kinds of tenderizer,including papain protease,alkaline protease,neutralprotease,flavor protease and calcium chloride,were respectively injected into chicken breast. The test showedthat when the concentration of four kinds of protease was 0.005 8%,0.0083%, 0.0083 % and 0.0083%,thewater-holding of chicken breast was optimal. When the concentration of calcium chloride was 2.0%,the water-holding of chicken breast was optimal. The effect of chicken breast injected by four kinds of protease combinedwith calcium chloride was better than using a single protease,and the effect of the combination of papain andcalcium chloride was optimum. When the proportion of papain and calcium chloride was1：12（mass ratio）,thewater-holding of chicken breast was optimal.
出处
《食品研究与开发》
CAS
北大核心
2018年第5期24-27,共4页
Food Research and Development
基金
国家谷子高粱产业技术体系(CARS-06-13.5-A30)
关键词
鸡肉
系水力
蛋白酶
氯化钙
chicken
water-holding
protease
calcium chloride
