食品科学2017，Vol.38Issue(7)：182-186,5.DOI:10.7506/spkx1002-6630-201707029
不同嫩化方法对鹅肉品质的影响
Effects of Different Tenderization Treatments on the Quality of Goose Meat
摘要
Abstract
Natural aging,papain and phosphate solution treatments were used on goose meat and then the quality of goose meat was assayed in terms of water-holding capacity,shear force,pH,oxidation degree and the diameter of muscle fiber.The results showed that there was no apparent difference in water-holding capacity or shear force of goose meat with different natural aging times ranging from 12 to 60 h,while papain and phosphate solution treatments could significantly improve the water-holding capacity of goose meat with the largest water-holding capacity being obtained in the samples treated by compound phosphate solution.The shear force of goose meat treated with papain and different phosphate tenderizers was lower than with natural aging.The minimal shear force was obtained in the samples tenderized by 15 U/mL papain.The pH values of goose meat treated by papain,sodium pyrophosphate and compound phosphate solution were obviously higher than that of goose meat treated by natural aging.The degree of lipid oxidation in goose meat gradually increased with the extension of natural aging time,while papain and different phosphate solutions could inhibit lipid oxidation.The lowest degree of oxidation was observed in goose meat treated with 6 U/mL papain.Muscle fiber diameter of goose meat changed only a little during natural aging;however,it decreased with the increase in the concentrations of papain and phosphate.Taken together,these results will hopefully provide a theoretical basis for the development and application of tenderizers for goose meat products.关键词
鹅肉/嫩化/自然熟化/木瓜蛋白酶/磷酸盐Key words
goose meat/tenderization/natural aging/papain/phosphate分类
轻工纺织引用本文复制引用
高海燕,张瑞瑶,贾甜,胡雅婕,马汉军,曾洁..不同嫩化方法对鹅肉品质的影响[J].食品科学,2017,38(7):182-186,5.基金项目
河南省高等学校重点科研项目(15A550012) （15A550012）
河南省高校科技创新团队支持计划项目(13IRTSTHN006) （13IRTSTHN006）
河南省科技计划项目(142300410139) （142300410139）
