摘要
为研究甘肃高山细毛羊宰后钙激活蛋白酶活性的变化,以肃南高山细毛羊为研究对象、当地藏羊为对照,对其钙激活蛋白酶活性进行提取、测定。通过分析和研究,结果表明:在宰后最初钙激活酶活性值均很低,随着宰后时间的延长,细毛羊和藏羊的钙激活蛋白酶活性值都随之增大。细毛羊的最大活性值最终达到0.601,藏羊最终达到0.708,说明最终藏羊肉的嫩度要好于甘肃高山细毛羊肉。
In this study,alpine merino were selected randomly and lacal Tibetan sheep were selected as comparision.Analysis and determine calpain activity respectively.The results were showed as below：At the begin of slaughter,calpain crude activity almost inactivated.Its crude activety increased as keeping time prolonging.The maximum activity of calpain Gansu alpine merino is 0.601 lower then Tibetan sheep.The results show that local Tibetan sheep is tender then Gansu alpine merino.
出处
《食品科技》
CAS
北大核心
2011年第4期94-96,共3页
Food Science and Technology
