木瓜蛋白酶对调理猪排品质的影响  

Effects of papain on the quality of pork chops

作　　者：张豪 高贞 ZHANG Hao;GAO Zhen(China Certification&Inspection Group Central Plains Agricultural Products&Food Testing(Henan)Co.,Ltd.,Zhengzhou 450008)

机构地区：[1]中检集团中原农食产品检测(河南)有限公司,郑州450008

出　　处：《中国食品添加剂》2023年第7期228-233,共6页China Food Additives

摘　　要：本文以猪后肘肉为原料,探究木瓜蛋白酶对调理猪排品质的影响,对调理猪排的感官评价、质构特性、滋味、蛋白质降解程度以及水分分布状态进行分析。结果表明:浓度为340 U/g的木瓜蛋白酶显著改善了调理猪排的感官评价和质构特性(P<0.05);调理猪排中的蛋白质显著降解,肉的滋味得到改善,肉中不易流动水含量升高,自由水含量降低;浓度为500 U/g的木瓜蛋白酶会使调理猪排中的蛋白质降解过度,口感不佳,食用品质下降;木瓜蛋白酶在调理猪排的感官评价、质构特性和滋味方面有很大的优势,为木瓜蛋白酶在肉制品中的应用提供理论依据。In this paper,the impact of papain on the quality of conditioned pork chops was explored using pork hind leg meat as raw material.The sensory evaluation,texture properties,taste,protein degradation degree and moisture distribution state of conditioned pork chops were analyzed.The results showed that papain at a concentration of 340 U/g significantly improved the sensory evaluation,tenderness and texture properties of conditioned pork chops(P<0.05).The protein in the conditioned pork chops was significantly degraded,the taste of the meat was improved,the immobilized water content in the meat increased,and free water decreased.However,when papain concentration was 500 U/g,excessive protein degradation caused poor taste of conditioned pork chops.Therefore,papain had significant impact on the sensory evaluation,texture and taste of conditioned pork chops,this study provides a theoretical basis for the application of papain in meat products.

关 键 词：调理猪排 木瓜蛋白酶 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]