超声波辅助菠萝蛋白酶对牛肉嫩度的影响  

Effect of Ultrasound-Assisted Bromelain on Tenderness of Beef

作　　者：王文艳[1] 陈睿璇 魏贞 梁前鑫 熊国远[2] 高书生 WANG Wenyan;CHEN Ruixuan;WEI Zhen;LIANG Qianxin;XIONG Guoyuan;GAO Shusheng(School of Food Engineering,Henan Vocational College of Agriculture,Zhengzhou 451450,China;Key Laboratory of Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Laboratory for Agro-Products Processing,College of Tea&Food Science and Technology,Anhui Agricultural University,Hefei 230036,China;Mengcheng Hongjian Food Co.,Ltd.,Mengcheng 233500,China)

机构地区：[1]河南农业职业学院食品工程学院,河南郑州451450 [2]安徽农业大学茶与食品科技学院,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽省农产品加工工程实验室,安徽合肥230036 [3]蒙城宏健食品有限公司,安徽蒙城233500

出　　处：《食品科技》2023年第6期110-116,共7页Food Science and Technology

基　　金：亳州市科技重大专项揭榜挂帅项目(bzzd2021009);河南农业职业学院科技创新人才项目(HNACSRHR-2021-10);2020年度中原英才计划项目“中原教学名师”(豫组通[2020]48号)。

摘　　要：以新鲜牛腱肉为研究对象,采用超声波辅助菠萝蛋白酶对新鲜牛肉进行嫩化处理,以剪切力、感官评定为评价指标,以菠萝蛋白酶添加量、超声功率和超声时间为主要考察因素,设计正交实验,得出组1(菠萝蛋白酶添加量600 U/g、超声功率800 W、超声时间20 min)和组2(菠萝蛋白酶添加量为800 U/g、超声功率600 W、超声时间30 min)2组为最优组。并测定了最优2组和对照组鲜牛肉的p H值、剪切力、硬度、系水力、肌原纤维小片化指数(Myofibril fragmentation index,MFI)和感官评定等品质变化情况。结果表明,嫩化处理的最佳条件为菠萝蛋白酶添加量600 U/g、超声功率800 W、超声时间20 min,在此参数下处理的牛肉相对于未处理的牛肉,剪切力降至1.38 kg,硬度值降至266.55 N,p H值增加至5.85,系水力显著提升了23.1%,MFI值提高了28.2%。Taking fresh beef tendon as the research object,ultrasonic assisted bromelain was used to tenderize fresh beef.Shear force and sensory evaluation were used as evaluation indicators,and the addition amount of pineapple protease,ultrasonic power,and ultrasonic time were the main factors to investigate.Orthogonal experiments were designed,group 1(bromelain addition of 600 U/g,ultrasonic power of 800 W,ultrasonic time of 20 min)and group 2(bromelain addition of 800 U/g,ultrasonic power of 600 W,ultrasonic time of 30 min)are the optimal groups.And the quality changes of fresh beef in the optimal two groups and the control group, including pH, shear force, hardness, water-holding capacity, myofibril fragmentation index (MFI), and sensory evaluation, were measured. The results showed that the bromelain of 600 U/g, ultrasonic power of 800 W, and ultrasonic time of 20 min were the best conditions to tenderize beef. Under these conditions, compared with the untreated fresh beef, the shear force of treated beef decreased to 1.38 kg, the hardness value decreased to 266.55 N, the pH increased to 5.85, the water-holding capacity significantly increased by 23.1%, and the MFI value increased by 28.2%.

关 键 词：牛肉 菠萝蛋白酶 超声波 嫩度 正交试验 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]