摘要
以鱿鱼肉的剪切力和可溶性蛋白含量(CSP)为指标,通过单因素和正交实验优化木瓜蛋白酶嫩化秘鲁鱿鱼肉的工艺条件。结果显示秘鲁鱿鱼肉适宜的嫩化条件为:木瓜蛋白酶浓度1%、处理时间40min、温度50℃、pH7.0,在此条件下鱿鱼肉得到嫩化,其剪切力为2060.141g。
Using the shearing force and concentration of soluble protein （CSP） as indexes,the tenderization of Dosidicus gigas meat by papain was studied,and the suitable tenderization conditions of Dosidicus gigas meat were optimizated through single factor and orthogonal experiment. The results indicated that the suitable technological conditions for tenderization of Dosidicus gigas meat were as follows：papain concentration 1% , soaking time 40min,temperature 50℃ and pH7.0. Under these conditions,the shearing force of Dosidicus gigas meat was up to 2060.141g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第16期203-206,共4页
Science and Technology of Food Industry
基金
宁波市重大科技攻关项目(2010C10041)
宁波大学学科项目(xkl11095)
