不同嫩化方法对鹅肉品质的影响  

Effects of Different Tenderization Treatments on the Quality of Goose Meat

作　　者：高海燕[1] 张瑞瑶[1] 贾甜[1] 胡雅婕 马汉军[1] 曾洁[1] GAO Haiyan;ZHANG Ruiyao;JIA Tian;HU Yajie;MA Hanjun;ZENG Jie(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品科学》2017年第7期182-186,共5页Food Science

基　　金：河南省高等学校重点科研项目(15A550012);河南省高校科技创新团队支持计划项目(13IRTSTHN006);河南省科技计划项目(142300410139)

摘　　要：采用自然熟化、木瓜蛋白酶和磷酸盐溶液处理鹅肉,对鹅肉的持水力、剪切力、p H值、氧化程度及肌纤维直径等品质指标进行研究。结果表明:自然熟化的嫩化效果不显著,木瓜蛋白酶和磷酸盐溶液处理可以大大提高鹅肉持水力,且以复合磷酸盐处理的鹅肉持水力最大。木瓜蛋白酶和不同磷酸盐嫩化处理的鹅肉剪切力均低于自然熟化的鹅肉。其中,浓度15 U/m L的木瓜蛋白酶处理的鹅肉剪切力最小。木瓜蛋白酶、焦磷酸钠、复合磷酸盐嫩化后鹅肉的p H值明显高于自然熟化处理。随着时间的延长,自然熟化的鹅肉其脂类氧化程度逐渐增加。木瓜蛋白酶和磷酸盐嫩化的鹅肉其脂类氧化程度低于自然熟化处理。其中,木瓜蛋白酶浓度为6 U/m L时鹅肉氧化程度最低。自然熟化过程中鹅肉肌纤维直径变化不显著,而木瓜蛋白酶和磷酸盐嫩化的鹅肉,随着嫩化液质量浓度的增大,肌纤维直径呈减小趋势。本研究结果为鹅肉的嫩化机理及鹅肉产品的开发利用提供了一定的理论依据。Natural aging,papain and phosphate solution treatments were used on goose meat and then the quality of goose meat was assayed in terms of water-holding capacity,shear force,pH,oxidation degree and the diameter of muscle fiber.The results showed that there was no apparent difference in water-holding capacity or shear force of goose meat with different natural aging times ranging from12to60h,while papain and phosphate solution treatments could significantly improve the water-holding capacity of goose meat with the largest water-holding capacity being obtained in the samples treated by compound phosphate solution.The shear force of goose meat treated with papain and different phosphate tenderizers was lower than with natural aging.The minimal shear force was obtained in the samples tenderized by15U/mL papain.The pH values of goose meat treated by papain,sodium pyrophosphate and compound phosphate solution were obviously higher than that of goose meat treated by natural aging.The degree of lipid oxidation in goose meat gradually increased with the extension of natural aging time,while papain and different phosphate solutions could inhibit lipid oxidation.The lowest degree of oxidation was observed in goose meat treated with6U/mL papain.Muscle fiber diameter of goose meat changed only a little during natural aging;however,it decreased with the increase in the concentrations of papain and phosphate.Taken together,these results will hopefully provide a theoretical basis for the development and application of tenderizers for goose meat products.

关 键 词：鹅肉 嫩化 自然熟化 木瓜蛋白酶 磷酸盐 

分 类 号：TS205.2[轻工技术与工程—食品科学]