木瓜汁嫩化牛肉的工艺及机理研究  

Tenderization process and mechanism of beefby using papaya juice

作　　者：孟可心 高海燕[1] 秦跃奇 姜继凯 张麟 曾洁[1] MENG Kexin;GAO Haiyan;QIN Yueqi;JIANG Jikai;ZHANG Lin;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

出　　处：《河南科技学院学报（自然科学版）》2020年第1期13-19,共7页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省科技创新杰出青年资助（174100510003）;河南科技学院2019年大学生创新创业训练计划项目（2019CX026）

摘　　要：以牛肉为原料,新鲜木瓜汁为嫩化剂,研究其对牛肉的嫩化效果.对木瓜汁的质量分数、处理温度、处理时间进行单因素试验,并通过L9(34)正交试验选择出最佳嫩化工艺.结果表明:木瓜汁的质量分数、处理温度、处理时间对牛肉的持水力有一定的影响.最佳嫩化条件为:木瓜汁的质量分数6%、时间30 min、温度20℃.因素的影响次序为:木瓜汁质量分数>处理温度>处理时间.DSC分析表明,木瓜汁处理后牛肉的肌原蛋白部分被分解.质构结果表明,与对照组相比,被木瓜汁处理过的牛肉的硬度有所降低.电镜观察表明,嫩化剂处理后肌肉纹理较细腻,断面较光滑,肌原纤维有断裂现象,说明木瓜汁处理对牛肉有一定的嫩化效果.In this paper, beef was used as raw materials.Fresh papaya juice as a tenderizer,The effect of quality fraction of papaya juice,treatment temperature and time of beef were determined,and then L9(34) orthogonal test was applied to optimize the tenderization process of beef with papaya juice.The results showed that the concentration of the quality fraction of papaya juice,treatment temperature and time can certain affect water holding capacity,and the sequence of the significance of these factors is as follows:quality fraction of papaya juice>temperature>time.The best meat tenderizer conditions of papaya juice are quality fraction of papaya juice 6%,and treatment time 30 min,20 ℃.DSC analysis showed that,after the papaya juice processing of beef,the muscle protein part is hydrolyzing.The texture results showed that the hardness of beef treated with papaya juice was lower than that of the control group.Electron microscopic observation showed that the muscle texture was fine,the section was smooth and the myofibrils were broken after tenderizing agent treatment,which indicated that the beef treated with papaya juice had a certain tenderization effect.

关 键 词：木瓜汁 牛肉 嫩化 持水力 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]