摘要:
为了提高牛肉品质,采用木瓜蛋白酶对牛肉嫩化工艺进行优化。以酶浓度、pH、处理温度、处理时间为考察因素,在单因素实验的基础上,采用Box-Behnken实验设计进行4因素3水平的响应面分析优化,确定最佳牛肉嫩化条件为:酶浓度0.07%,pH6.9,处理温度60℃,处理时间1.8 h。在此最佳嫩化条件下牛肉的持水率、弹性、内聚性及咀嚼性较对照组显著提高(p<0.01),烹饪失水率、剪切力和硬度较对照组显著降低(p<0.01),感官评价达到94.20分,较优化前提高了39.56%。初步机制研究发现木瓜蛋白酶可以降解牛肉肌纤维蛋白来提高牛肉嫩度。
关键词:
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木瓜蛋白酶
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牛肉
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嫩化
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响应面优化
Abstract:
In order to improve the quality of beef,papain was adopted to optimize the beef tenderness. Based on the single factor experiments,the enzyme concentration,pH,processing temperature,processing time,which had a significant influence on the shear force and sensory evaluation were optimized by response surface optimization using Box-Behnken experimental design. The optimum tenderizing conditions were determined as follows:enzyme concentration of 0.07%,pH6.9,processing temperature of 60℃,processing time of 1.8 h. Under the optimum conditions,the water holding capacity,elasticity,cohesion,chewiness of beef were significantly raised,while the cooking water loss rate,shear force and hardness were remarkable reduced,compared to the control group(p<0.01). The sensory evaluation reached 94.20 points after optimization,which increased by 39.56%. The preliminary study have shown that papain could degrade beef muscle fiber to improve tenderness of beef.
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