碱-酶联合脱毛法对牛皮营养成分与品质的影响  

Effects of Alkali-Enzyme Combined with Dehairing Methods on the Nutrients and Quality of Cowhide

作　　者：甜甜 张松山[1] 雷元华 谢鹏[1] 李天婵 张杨[3] 王煦[4] 孙宝忠[1] TIAN Tian;ZHANG Song-shan;LEI Yuan-hua;XIE Peng;LI Tian-chan;ZHANG Yang;WANG Xu;SUN Bao-zhong(Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,China;Institute of Animal Husbandry,Xinjiang Academy of Animal Sciences,Urumqi 830000,China;Yili Vocational and Technical College,Yili 835000,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]河北农业大学食品科技学院,河北保定071000 [3]新疆畜牧科学院畜牧研究所,新疆乌鲁木齐830000 [4]伊犁职业技术学院,新疆伊犁835000

出　　处：《食品工业科技》2020年第18期170-175,共6页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划重点专项:青藏高原传统肉制品品质提升技术示范(2018YFD0502404-3);新疆褐牛健康养殖技术集成与产业化示范(2017B01001);国家肉牛牦牛产业技术体系(CARS-37);现代农业产业技术体系河北省肉牛产业创新团队(HBCT2018130204)。

摘　　要：本文研究了碱-酶联合脱毛法对牛皮营养成分与品质变化影响。通过水分、蛋白质、脂肪、脂肪酸、氨基酸组成、微量元素与重金属分析评价其营养成分变化,由pH、色差、持水力、蒸煮损失、剪切力与质构等指标评价其食用品质变化。结果表明,碱、酶对牛皮中的蛋白质与氨基酸有一定的水解作用。经碱-酶联合法脱毛,牛皮中的蛋白质含量降低4.89%,16种氨基酸含量均有不同程度降低;牛皮中主要的饱和脂肪酸豆蔻(C14∶0)与硬脂酸(C18∶0),经脱毛后含量分别降低8.65%、0.71%,棕榈酸(C16∶0)增加5.12%;单不饱和脂肪酸含量升高12.89%,而多不饱和脂肪酸含量降低7.53%。经碱-酶联合脱毛处理,其蒸煮损失由5%升至30%,持水力降低25%,剪切力值降低42%,硬度、胶着度、咀嚼性显著降低(P<0.05),弹性、粘聚性有所减低,牛皮嫩度有所提高。这说明经碱-酶联合脱毛处理,牛皮营养成分发生不同程度的变化,嫩度得到改善。In this study,the effect of alkali-enzyme combined with dehairing methods on the nutritional composition and quality of cowhide were studied.Changes in nutritional composition were evaluated by analysis of moisture,protein,fat,fatty acid,amino acid composition,trace elements and heavy metals,and changes in quality were evaluated by indicators such as pH,CIELAB,WHC(water hold capacity),cooking loss,shear force and texture.The results showed that alkali and enzyme had a certain degree of hydrolysis of proteins and amino acids in cow leather.After alkaline-enzymatic combined dehairing,the protein content of cowhide was decreased by 4.89%,and the contents of 16 kinds of amino acids was reduced to varying degrees,the main saturated fatty acid cardamom(C14∶0)and stearic acid(C18∶0)in cowhide,after dehairing the contents was decreased by 8.65%and 0.71%,respectively,the palmitic acid(C16∶0)was increased by 5.12%,the contents of monounsaturated fatty acids was increased by 12.89%,and the polyunsaturated fatty acids was decreased by 7.53%.After alkali-enzyme combined dehairing,the cooking loss was increased from 5%to 30%,the water holding capacity was reduced by 25%,the shear force value was reduced by 42%,and the hardness,the gumminess,the chewiness the cohesiveness and adhesiveness were reduced to varying degrees,cowhide tenderness had improved.The results indicated that after alkali-enzyme combined dehairing,the nutrients of cowhide changed to different degrees,and the tenderness was improved.

关 键 词：碱-酶联合脱毛 牛皮 营养成分 品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]