Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon

Siyu Zhang,Chaoyang Zhang,Yan Qiao,Lujuan Xing,Dacheng Kang,Iftikhar Ali Khan,Ming Huang,Guanghong Zhou

Food Chemistry（2017）

引用 38|浏览13

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摘要

•The Cantonese bacon was obtained from black-breed pigs and added by Flavourzyme at different levels.•Flavourzyme addition accelerated the proteolysis of Cantonese bacon.•Flavourzyme addition improved the antioxidant activity and eating attributes of Cantonese bacon.

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关键词

Cantonese bacon,Flavourzyme,Proteolysis,Antioxidant activity,Texture,Sensory qualities

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