腌制过程中添加木瓜蛋白酶对猪肉糜的影响  

Effects of papain on the minced pork during the curing process

作　　者：丛懿洁[1] 孙为正[1] 崔春[1] 赵谋明[1] 杨园媛[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品工业科技》2013年第12期292-295,299,共5页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2012B091000002);广东省科技计划农业攻关项目(2012B020312001)

摘　　要：猪肉糜腌制过程中添加木瓜蛋白酶,测定其对猪肉糜品质的影响。结果表明,添加木瓜蛋白酶腌制,随酶添加量的增加,肉糜水溶性总氮含量及氨氮含量显著升高(p<0.05);水分活度没有显著性变化(p>0.05);pH呈显著下降趋势(p<0.05);CIEL*,CIEa*,CIEb*均显著升高(p<0.05),当酶添加量增加到一定程度时,呈平缓趋势;肉糜硬度、胶性、咀嚼性随酶添加量的增加均呈现显著降低趋势(p<0.01),凝聚性、黏着性呈显著升高趋势(p<0.05),弹性没有显著性变化(p>0.05)。色差值、TPA(Texture Profile Analysis)质构、氨氮、pH之间的变化均具有良好的相关性(p<0.01)。通过对肉糜加酶腌制工艺的研究,可为肉糜类制品的加工提供一定理论依据和方法指导。Papin was added into the minced pork during the curing process,and effects of minced pork properties were determined. Results showed that,when papain was added,with the increase of enzyme amount,the amount of both soluble total nitrogen and ammonia nitrogen increased dramatically（p〈0.05）. There was no significant difference in water activity（p〉0.05）,pH decreased significantly（p〈0.05）,CIE L＊,CIE a＊ and CIE b＊ all increased first,and then remained steady when the adding amount of enzyme reached one point,hardness, gumminess and chewiness all decreased dramatically（p〈0,01 ）,while adhesiveness and cohesiveness increased significantly（p〈0.05）,there was no significant difference in springiness （p〉0.05）. There were good correlations among the change of color,TPA texture analysis,ammonia nitrogen and p H （p〈0.01）. Enzyme added into the minced pork during process provided a theoretical basis and a guidance method for minced meat products processing.

关 键 词：猪肉糜 木瓜蛋白酶 色差 质构 水分活度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]