不同酶嫩化处理对牛肉物性的影响  

Effect of Proteinase-induced Tenderization on Physical Properties of Beef

作　　者：明建[1] 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2008年第12期156-159,共4页Food Science

基　　金：农业部公益性行业科研专项(2008326001)

摘　　要：本实验以牛肉为原料,利用TA-XT2i物性测定仪,研究了蛋白酶嫩化处理对牛肉及其制品物性的影响。结果表明:三种蛋白酶处理都能够较好地保持牛肉的持水力,复合蛋白酶、胰蛋白酶和木瓜蛋白酶处理后牛肉的持水力分别比对照牛肉高28.3%、11.1%和15.9%。另外,蛋白酶处理显著降低了牛肉的烹饪失水率、剪切力、咀嚼性、弹性、回复性、黏聚性等物性指标。其中,复合蛋白酶嫩化处理的效果优于胰蛋白酶及木瓜蛋白酶。显微照相表明酶作用后牛肉肌原蛋白被分解,肌原纤维断裂,肌纤维结构完整性的破坏可能是导致牛肉上述物性变化的主要原因。The effects of tenderization treatments with trypsin, papain and their mixture on physical properties of beef were compared by means of TA-XT2i texture analyser. The results indicated that all the tenderization treatments significantly increase water holding capacity. The water holding capacities of beef treated with the mixed proteinases, trypsin and papain are respectively 28.3%, 11.1% and 15.9%, higher than that of control. Meanwhile, rate of water loss in cooking, shearing force, chewiness, springiness, resilience and coensiveness of beef significantly decrease by the protease treatments. Among different treatments with different proteinases, the treatment with mixed proteinases has a better tenderization effect than those with trypsin and papain solely. Protelysis of myofibrillar protein and break of myofibril are confirmed by micrograph, which result in damage in completeness of beef structure and are reflected by various changes in physical properties of beef.

关 键 词：牛肉 蛋白酶 嫩化 物性 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]