|
|
|
| Study on the effect on Chinese-bacon flavor by additon of papain |
| Luo Jun;Cui Jianyun;Chen Shangwu;Ren Fazheng;Zhang Houjun |
| College of Food, China Agricultural University, Beijing, 100083 |
|
|
|
|
Abstract This paper studied the effect on Chiese-bancon flavor and the proteolysis by adding different quantities (0.002%, 0.004%, 0.006%)to Chinese-bacon.The results indicated that ,papain can accelerate the proteolysis of Chinese-bacon and the form of Chinese-bacon,but it do little function on the typical flavoro fC hinese-bacon.
|
|
Received: 20 October 2017
|
|
|
|
|
|
|
|
|
2005, Vol. 19 
