无花果蛋白酶对牦牛肉糜理化和凝胶特性的影响

Effect of Ficin on Physico-Chemical and Gelation Properties of Yak Meat Patties

无花果蛋白酶具有较强的蛋白水解能力,常用于肉糜嫩化,但酶解嫩化后对肉糜凝胶特性的研究未见报道。文章考察无花果蛋白酶不同酶解时间对牦牛肉肉糜理化特性和凝胶特性的影响。结果表明:随着酶解时间的延长,牦牛肉糜蒸煮损失率呈上升趋势(P<0.05),pH值显著降低(P<0.05),150 min时增加不显著(P>0.05);加入无花果蛋白酶可显著提高牦牛肉糜中游离氨基酸含量(P<0.05);开始酶解后,肉糜硬度、黏聚性和胶着性呈下降趋势(P<0.05),150 min时升高,弹性变化不显著(P>0.05);储能模量G’随角频率增加逐渐增加,样品最后G’下降,表明体系凝胶结构的弱化。从凝胶开始形成到温度增加凝胶结构破坏,对照组G’最高,形成凝胶的弹性最好。

Ficin has a strong proteolytic capacity and it is often used for meat tenderization.However,the gelation properties of meat after enzymolysis and tenderization has not been reported.The purpose of this study was to investigate the effects of ficin on gelation properties,physic-chemical properties of yak meat patties.The results showed that cooking loss rate were increased with the extension of enzymolysis time(P<0.05),while the pH value was significantly declined(P<0.05),and slightly increased at 150 min(P>0.05).Addition of ficin could significantly improve the free amino acid content in the yak meat(P<0.05).After enzymolysis,the hardness,adhesiveness and gumminess of meat patties were decreased(P<0.05)except for springiness,but these measures were increased at 150 min.The storage modulus G’increased with the increase of angular frequency,and G’decreased at the end,indicating the weakening of gel structure of the sample system.From the gel formation to the denaturation of gel structure,the control group had the highest G’and the best elasticity of gel formation.