生姜蛋白酶对猪肉致嫩作用的研究

doi:10.7506/rlyj1001-8123-200202006

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Abstract The zingibain obtained by UF had been used in pig meat. It was shown that the zingibain can make the meat tender by the following the optimal conditions: concentration of zingibain is 0.01%, pH value is 7.0, temperature is 30℃.

Key words： zingibain tenderization

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200202006 OR https://www.rlyj.net.cn/EN/Y2002/V16/I2/17

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