Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak

Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak

In this study, the effects of papain and glutamine transaminase on the water-holding capacity and quality of phosphorus-reduced steaks were investigated. Fresh bovine outer spine meat was studied in a one-way test using water-holding capacity, low-field nuclear magnetic resonance relaxation time, sc...

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Bibliographic Details
Main Authors: Xiaojuan JIANG, Deyin PAN, Bing LI, Hongsheng CHEN, Jingjing DIAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-12-01
Series:Shipin gongye ke-ji
Subjects:
steak
phosphorus reduction
water-holding capacity
phosphate complex
papain
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120319
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