Abstract: Papain(PA) and the transglutaminase(TG) were combined to improve the texture of the dry sliced meat.The texture,sensory and other indicators of the dry sliced meat were improved significantly.The optimal process conditions was: the concentration of PA 360U/g,reaction time 20 min under 70℃;the concentration of TG 5 U/g,the reaction time 1.5 hour at 65℃.The scanning electron microscopy(SEM) showed the difference of the micro-structure among untreated pork、PA treatment pork and PA combined with TG treated pork.The results showed that PA combined with the TG treated pork was the best.
李培红,郇延军,李艳,等. 双酶法改善猪肉脯质构的研究[J]. 食品与发酵工业, 2010, 36(05): 126-132.
Li Pei-hong,Huan Yan-jun,Li Yan,et al. Dual-enzhym on the Improvement of the Texture on the Dry Sliced Meat[J]. Food and Fermentation Industries, 2010, 36(05): 126-132.