木瓜蛋白酶对猪肉脯嫩化效果的研究  

Research on Tenderizing Effect of Papain on Dried Meat Slice

作　　者：李培红[1] 王怀欣 郇延军[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]郑州中岳电力有限公司,河南登封452477

出　　处：《肉类研究》2011年第1期40-45,共6页Meat Research

基　　金：国家十一五科技支撑计划(2006BAD05A15)

摘　　要：本文首先利用单因素试验得到了木瓜蛋白酶添加于猪肉脯中的用量、作用温度及作用时间的大概范围,再利用正交试验得到了木瓜蛋白酶嫩化猪肉脯的最适作用条件:木瓜蛋白酶用量360U/g、作用温度70℃、作用时间为20min。然后利用扫描电镜,对未处理猪肉和木瓜蛋白酶嫩化后的猪肉微观结构进行了观察,结果发现,木瓜蛋白酶处理过的猪肉的肌肉纤维结构具有明显的断裂痕迹,说明木瓜蛋白酶对猪肉脯确实具有嫩化作用。最后验证了木瓜蛋白酶嫩化后的猪肉脯在嫩度、水分含量、水分活度、成品率、感官指标上的改善情况,结果表明,木瓜蛋白酶处理后的猪肉脯在嫩度和感官得分上均优于未处理样品,并且木瓜蛋白酶处理对产品贮藏不会产生不利影响。Single factor experiments was did to action time. The the orthogonal test was did to got the range of papain dosage, action temperature and got the optimal role conditions when papain is used to tenderize the dried meat slice. The optimal role conditions is like that the papain dosage is for 360 U/g, the action temperature is 70℃ and the action time is 20min. Then scanning electron microscope was used to observe the microstructure of pork treated by papain and without any treated. The results showed that muscle fiber structure of pork with papain treated had the obvious broken trails, so the papain actually have role of tenderizing to pork. Finally more degrees such as tender degrees, moisture content, water activity, product yield, sensory of the dried meat slice tenderizing by papain was studied, we found that the tender degrees and sensory were superior to that of blank samples.

关 键 词：猪肉脯 嫩化 木瓜蛋白酶 扫描电镜 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]