木瓜蛋白酶在淘汰蛋鸡腌制风干过程中的嫩化研究  

Papain tenderizing for rejected layer during salting and air-drying processing

作　　者：刘海霞[1] 章建浩[1] 王圆圆[1] 普琼[1] 

机构地区：[1]南京农业大学教育部肉品质加工与质量控制重点实验室

出　　处：《食品与机械》2007年第2期34-37,共4页Food and Machinery

基　　金：江苏省科技攻关计划(项目编号:BE2005327)

摘　　要：以木瓜蛋白酶(papain)嫩化淘汰蛋鸡,并将其腌制、风干制成风鸡,通过测定各工艺点的剪切力(WBS)、肌原纤维小片化指数(MFI)、蒸煮损失、总氮(TN)和非蛋白氮(NPN)含量,研究了木瓜蛋白酶的嫩化效果及腌制、风干对酶嫩化效果的影响。结果表明:浓度为0.001%(W∶W)木瓜蛋白酶溶液处理的淘汰蛋鸡制成的风鸡,其风味品质综合质量指标达到设计要求,鸡胸肉的剪切力降低了32%,蛋白质水解指数(P.I.%)提高了10%。The rejected layers were tenderized by papain, and made into air-dry chicken by salting and air-drying maturating, tenderizing effect of papain and the affect of salting and air-drying processing were researched by testing Warner-Bratzler Shear force （WBS） , myofibrillar fragmentation index （MFI）, cooking loss, total nitrogen（TN） and non-protein nitrogen（NPN） content. The results showed that the quality indices of flavor and tenderness of products, which were tenderized with papain solution of O. 001% concentration, reached design requiement, brisket＇s WBS of rejected layers was decreased by 32 percent and proteolysis index （ P. I. % ） was increased by 10 percent.

关 键 词：淘汰蛋鸡 木瓜蛋白酶 嫩化 剪切力 蛋白质水解指数 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]