超声波辅助风味蛋白酶嫩化海肠(单环刺螠)的研究  

Ultrasound Assisted Flavor Protease Tenderizing of Sea Intestine(Urechis unicinctus)

作　　者：陈依楠 柳嘉扬 毕琳格 刘峰[1] 刘春娥[1] CHEN Yinan;LIU Jiayang;BI Linge;LIU Feng;LIU Chun'e(Yantai Institute of China Agricultural University,Yantai 264670,China)

机构地区：[1]中国农业大学烟台研究院,山东烟台264670

出　　处：《食品科技》2024年第10期164-170,共7页Food Science and Technology

基　　金：山东省自然科学基金项目(ZR2021MC131);中国农业大学烟台研究院引导性课题(Z202204)。

摘　　要：文章旨在使用风味蛋白酶和超声波技术探究海肠(单环刺螠)嫩化的最佳条件,以期解决食用海肠发艮问题。通过单因素试验与正交试验探究酶法嫩化海肠的最佳条件,并采用感官评价与质构分析评价海肠的嫩化效果。结果显示,酶法与超声波辅助酶法都能显著提升海肠嫩度(P<0.05),后者更加高效。风味蛋白酶法嫩化海肠的最佳条件:酶添加量3%、处理温度52℃、处理时间13 min、pH6.5。超声波辅助风味蛋白酶法的最佳条件:酶添加量3%、超声功率150 W、处理pH6.5、温度52℃、时间3 min。研究结果可为海肠嫩化技术的研究及其预制产品的开发提供参考。The objective of the paper is to employ flavor protease and ultrasound technology to explore the optimal conditions for tenderizing sea intestine(Urechis unicinctus),aiming to solve the problem of difficult chewing of edible sea intestine.Single factor experiments and orthogonal tests were conducted to explore the optimal conditions for enzyme tenderizing of sea intestine.The tenderizing effect was assessed through sensory evaluation and texture detection.The results indicated that both the flavor protease method and the ultrasound assisted flavor protease method significantly enhance the tenderness sea intestine(P<0.05),with the latter demonstrating greater efficiency.The optimal conditions for tenderizing of sea intestine by flavor protease were 3%enzyme addition,52℃,13 minutes duration,and pH 6.5.The optimal conditions for the ultrasound assisted flavor protease method were 3%enzyme addition,150 W ultrasonic power,pH 6.5,52℃,and 3 minutes duration.The research results can provide reference for the research of sea intestine tenderize technology and the development of prefabricated products.

关 键 词：海肠(单环刺螠) 嫩化 风味蛋白酶 超声波辅助 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]