复合蛋白酶对牛肉嫰化效果的影响  

Study on the Effect of Compound Protease on Beef Tenderization

作　　者：徐静[1] 董陶 武杰[1] 杨国辉 杨郑 XU Jing;DONG Tao;WU Jie;YANG Guo-hui;YANG Zheng(School of Food and Biological Engineering,Bengbu University,Bengbu,233030,Anhui;Bengbu Fengmu Beef and Mutton Products Co.,Ltd.,Bengbu,233000,Anhui)

机构地区：[1]蚌埠学院生物与食品工程学院,安徽蚌埠233030 [2]蚌埠市丰牧牛羊肉制品有限责任公司,安徽蚌埠233000

出　　处：《蚌埠学院学报》2019年第5期7-13,共7页Journal of Bengbu University

基　　金：安徽省科技攻关项目(1604a0702031,201904a06020028);国家星火计划项目(2015GA710055,2012GA710045);高等学校省级质量工程项目(2016CKJH121,2015CKJH110)

摘　　要：以剪切力为指标,研究复合蛋白酶对牛肉嫩化效果的影响。在单因素实验的基础上,通过正交实验确定复合蛋白酶的最佳配比;以复合蛋白酶的添加量、pH、处理温度、处理时间作为嫩化因子,以剪切力值为响应值,运用DesignExpert软件对测得的结果建立二次回归模型。正交实验结果表明:复合蛋白酶最佳配比为无花果蛋白酶、枯草杆菌蛋白酶、胰蛋白酶的添加量分别为0.06%、0.1%、0.06%。响应面分析得出最佳嫩化工艺条件为:在复合蛋白酶添加量为0.04%,pH8.5,温度45℃,处理时间35min的条件下,牛肉的剪切力最小,嫩度最好,牛肉的形态保持得也较完整。The shearing force was used as an indicator to study the effects of compound protease on beef tenderization.Based on the single factor experiment,the optimal ratio of protease was determined by orthogonal test.The response surface regression design was used to explore the optimal process conditions for the compound protease tenderized beef.The addition amount of the compound protease,pH,treatment temperature and treatment time were used as the tenderization factors,and the shear force value was used as the response value.For the measured results,the Design Expert Software was used to establish a quadratic regression model.The orthogonal experimental results showed that the optimal combination of compound protease are 0.06% of ficin,0.1% of subtilisin,and 0.06% of trypsin.The response surface analysis showed that the optimal tenderization process conditions are 0.04% of compound protease,pH 8.5,the processing temperature 45 ℃,and the treatment time 35 min.Under the conditions,the processed beef was measured with the minimum average shear force by a texture analyzer,which had the best tenderness and shape.

关 键 词：牛肉 嫩度 响应面软件 复合蛋白酶 剪切力 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程] TS201[轻工技术与工程—食品科学与工程]