Abstract：The nutrition analysis and debittering research on enzymatic hydrolysate of sheep bones.The result showed that the enzymatic hydrolysate consists of almost all of amino acid except for tryptophan.the highest content thereinto is glycin(842.6mg/100g),the next is proline(594.9mg/100g).the content of Ca(88.1mg/L)、P(131mg/L)is lower,and the propotion is not 2:1.The effective debittering is the cooperation of 6%Sucrose,0.5%citric acid and0.7% glycin,which made the bitter value decrease to 0 and the hydrolysate taste soft.
马俪珍；赵霞. 羊骨酶解液营养分析及脱苦研究[J]. 肉类研究, 2007, 21(3): 17-19.
Ma Li zhen;Zhao Xia. The Nutrition Analysis and Debittering Research on Enzymatic Hydrolysate of Sheep Bones. Meat Research, 2007, 21(3): 17-19.
2007, Vol. 21 
