探索香汁如何改善温的肉的柔软性和消化特征
Zihan Zhang1, Yucan Wu1, Chunhui Zhang1
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Poultry science
|December 8, 2024
概括
将果汁添加到温肉中可以增强嫩度和消化能力. 汁的50%稀释度为肉质和结构提供了最佳的结果.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 生物化学 生物化学
背景情况:
- 温肉是一种流行的家禽产品.
- 帕帕亚含有帕帕因,这是一个具有潜在的肉类软化特性的蛋白质分解酶.
研究的目的:
- 为了研究果汁中帕帕因对温肉的柔软度,结构和消化能力的影响.
- 为了确定番茄汁的最佳度,以提高肉质量.
主要方法:
- 温的肉经过不同度的木瓜汁处理.
- 分析了肉的柔软度,蛋白质溶解度和结构变化.
- 使用扫描电子显微镜 (SEM) 可视化肌肉结构.
主要成果:
- 增加果汁度导致肉的柔软度降低,蛋白质溶解度增加.
- SEM揭示了从密集到稀疏的肌肉捆排列的过渡,以及毛孔尺寸的增加.
- 汁的50%稀释度显示出最有利的结果.
结论:
- 帕帕汁中的帕帕因与肉蛋白相互作用,增强肉的柔软性.
- 番茄汁有效地改善了温肉的温柔性和消化特性.
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