酶-碱联合嫩化过程中预制火锅肥肠品质特性的变化  

Changes in the Quality Characteristics of Porcine Large Intestine Smooth Muscle during Combined Enzyme-alkaline Tenderization

作　　者：程成鹏 贺稚非[1,2] 李洪军 CHENG Chengpeng;HE Zhifei;LI Hongjun(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Special Food Co-built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《西南大学学报（自然科学版）》2024年第7期20-28,共9页Journal of Southwest University(Natural Science Edition)

基　　金：重庆市技术创新与应用发展专项(CSTB2022TIAD-KPX0080);川渝地区家兔产业协同创新与关键技术集成示范项目(2022YFQ0033);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。

摘　　要：利用酶-碱联合嫩化工艺处理猪大肠平滑肌样品,通过测定水分、脂肪、氨基酸、蛋白质和灰分等指标分析评价其营养成分变化,测定pH值、色差和水分分布等指标分析评价其食用品质变化,以期为酶-碱联合嫩化工艺在实际生产中的合理应用提供一定的理论依据.结果表明:猪大肠平滑肌的氨基酸评分较高,甜味氨基酸量最高,占总氨基酸量的31.00%.酶-碱联合嫩化工艺可以显著改善色泽、提高水分含量、改善猪大肠平滑肌嫩度和质构特性,引起猪大肠平滑肌营养成分发生变化,且不同嫩化工艺均会使猪大肠平滑肌中结合水和不易流动水增加,自由水减少,使得水分子与底物结合更紧密.The combined enzyme-alkali tenderization process was used to treat porcine large intestine smooth muscle samples,and the changes in nutrients composition were analyzed by determining moisture,fat,amino acids,protein and ash,and the changes of edible quality were analyzed and evaluated by measuring pH,colour difference and moisture distribution.The results are intended to provide a theoretical basis for the rational application of the combined enzyme-alkali tenderization process in practical production.The results showed that the amino acid score of porcine large intestine smooth muscle was high,with the highest sweet amino acid content,accounting for about 31.00%of the total amino acid content.The combined enzyme-alkali tenderisation process can significantly improve the colour,water content,tenderness and textural properties of porcine large intestine smooth muscle,and cause changes in the nutritional composition of porcine large intestine smooth muscle.The different tenderisation processes all resulted in an increase in bound and immobile water and a decrease in free water in porcine large intestine smooth muscle,resulting in tighter binding of water molecules to the substrate.

关 键 词：猪大肠平滑肌 嫩化 营养成分 食用品质 

分 类 号：S879.5[农业科学—畜牧兽医] TS251.51[轻工技术与工程—农产品加工及贮藏工程]