Food and Fermentation Industries >

2010 , Vol. 36 >Issue 05: 126 - 132

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.05.014

Food and Fermentation Industries

Dual-enzhym on the Improvement of the Texture on the Dry Sliced Meat

  • Li Pei-hong ,
  • Huan Yan-jun ,
  • Li Yan ,
  • Shao Li-jun ,
  • Gan Chun-sheng
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Online published: 2010-05-25

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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.

Key words： dry meat slice; Papain(PA); Transglutaminase(TG); texture

Cite this article

Li Pei-hong , Huan Yan-jun , Li Yan , Shao Li-jun , Gan Chun-sheng . Dual-enzhym on the Improvement of the Texture on the Dry Sliced Meat[J]. Food and Fermentation Industries, 2010 , 36(05) : 126 -132 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.014

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