响应面法优化酶嫩化牛肉工艺  

Optimization of Papain Tenderization Conditions of Silverside with the Response Surface Methodology (RSM)

作　　者：夏军军 李洪军[1,2] 耿铁柱 贺稚非[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《西南大学学报（自然科学版）》2015年第12期17-24,共8页Journal of Southwest University(Natural Science Edition)

基　　金：国家自然科学基金(31071566);三峡库区优质牛肉安全生产关键技术集成与示范(2011BAD36B01)

摘　　要：为了充分利用牛肉资源,提高牛肉产品品质,在单因素试验的基础上,通过中心组合试验设计原理,运用响应面法优化木瓜蛋白酶嫩化牛腿肉工艺条件.以处理温度、处理时间和木瓜蛋白酶用量为考察因素,以剪切力为响应值,获得多元二次回归方程.结果表明,木瓜蛋白酶嫩化牛腿肉的最佳工艺条件为处理温度30℃,处理时间26min,木瓜蛋白酶用量20U/g,pH值为7.0.该条件下牛腿肉的剪切力为4 583.85g,与对照组的剪切力7 792.98g相比,显著降低(p<0.01),且牛腿肉保持较好的外形和色泽.In order to make full use of beef resources and improve the quality of beef products,on the basis of single factor experiments,a central composite design was used to investigate the best conditions for tenderizing silverside by papain through the response surface methodology.With treatment temperature,treatment time and papain dose as the factors and shearing force as the response variable,a multivariable quadratic regression equation was developed.The optimal conditions of tenderization of silverside by papain were obtained as follows：treatment temperature 30 ℃,treatment time 26 min,papain dose 20U/g,and pH 7.0.The actual shearing force of silverside under the optimal conditions was 4 583.85 g,which was significantly lower than the shearing force of the control（7 792.98g）.At the same time,the structure and color of the silverside were kept good under the optimal conditions.

关 键 词：响应面 木瓜蛋白酶 嫩化 牛腿肉 色泽 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]