超声波协同复合嫩化剂对生鲜猪肉嫩度的影响  

Effect of Ultrasonic Wave Combined with Compound Tenderization Agents on Tenderness of Fresh Pork

作　　者：师文添[1] 丁玉勇[1] 吴婷婷[1] 孔令伟[2] 李坤 

机构地区：[1]江苏食品药品职业技术学院,淮安223003 [2]淮安快鹿牛奶有限公司,淮安223001 [3]上海雪榕生物科技股份有限公司,上海201401

出　　处：《食品工业》2017年第5期36-40,共5页The Food Industry

基　　金：淮安市科技计划项目(项目编号:HAN2015025)

摘　　要：采用超声波协同氯化钙及复合磷酸盐(三聚磷酸钠、六偏磷酸钠)对生鲜猪肉进行嫩化后,以植物蛋白酶(木瓜蛋白酶、菠萝蛋白酶)对其进行酶法嫩化,在单因素试验基础上通过正交试验,以剪切力为考察指标,探讨生鲜猪肉最优嫩化工艺条件。结果表明:超声功率、超声时间、复合磷酸盐添加量、植物蛋白酶添加量、酶作用温度影响显著,氯化钙添加量及水浴时间影响不显著,各因素对剪切力影响的主次关系为超声时间>植物蛋白酶添加量>超声功率>酶作用温度>复合磷酸盐添加量>氯化钙添加量>水浴时间。功率150 W条件下超声处理25min、1.0%氯化钙、0.20%复合磷酸盐、0.03%植物蛋白酶、酶作用温度20℃、水浴30 min,生鲜猪肉剪切力最小,肉最嫩。Fresh pork was tenderized by ultrasound synergized with plant protease （papain and bromelain） after dealing with CaC12 and compound phosphate （sodium tripolyphosphate and sodium six partial sodium phosphate）. The optimal tenderizing process conditions of flesh pork were studied base on the single factor test by orthogonal test use the shearing force as indexes. Visual and variance analysis results showed that the ultrasonic power, ultrasonic time, compound phosphate added amount, plant protease added amount and reaction temperature significantly affected, CaC12 addition amount and water bath time does not have a significant impact, effects of each factor on the shear force primary and secondary relationship was ultrasonic time〉 plant proteinase addition〉ultrasonic power〉reaction temperature〉compound phosphate addition〉CaClz addition〉water bath time. Under the condition of power 150 W ultrasound treatment for 25 min, 1.0% CaC12, 0.20% compound phosphate, 0.03% plant protease, enzymolysis temperature of 20 ℃, water bath for 30 rain, shear force of flesh pork was the smallest, and the meat was most tender.

关 键 词：超声波 氯化钙 复合磷酸盐 复合酶 猪肉 嫩度 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]