Title: Effects of different albumen enzyme injection on quality of mutton
Abstract: The mutton was injected with 5% papain、neutral albumen enzyme and albumen enzymes of pancreas by weight at different concentration. And it was preserved in low temperature. Then the shearing force、aminophenol content、L*and a * values were measured. The result showed that the injections of the three albumen enzyme improved mutton tenderness significantly than the control(P0.05). The higher the albumen enzyme concentration was and the longer the preserved time was, the lower the mutton shearing force. In the process of preservation, papain had no significant effect on the L*and a * values of mutton, neutral albumen enzyme had significant effect on the L*and a * values of mutton(P0.05),albumen enzymes of pancreas had significant effect on the a * value of mutton(P0.05). After the preservation, the aminophenol content of the mutton which was injected albumen enzyme improved than the control.
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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