摘要
本实验采用TA-XT2i质构仪,研究了胰蛋白酶处理对牛肉嫩度的影响,并采用L9(34)正交试验优化出最佳嫩化工艺。结果表明:胰蛋白酶的酶活、pH值、处理温度、处理时间对牛肉的持水力、烹饪失水率、剪切力均有显著的影响。胰蛋白酶最佳嫩化条件为:酶用量100U/g(0.04%)、处理温度37℃、pH7.0、处理时间1.5h;或酶用量150U/g(0.06%)、处理温度20℃、pH7.0、处理时间1.5h。极差分析结果显示,各因素的显著性次序为:处理温度>胰蛋白酶用量>处理时间>pH值。
The effects of trypsin treatment conditions, such as trypsin dosage, pH value, treatment temperature and treatment time on beef tenderness were investigated using TA-XT2i texture analyser, and these conditions were optimized through L9(34) orthogonal test. The results indicated that trypsin dosage, pH, treatment temperature and treatment time all have significantly effects of water holding capacity, water loss rate in cooking and shearing force of beef. The optimum conditions of trypsin-induced tenderizatio...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第5期222-226,共5页
Food Science
基金
农业部公益性行业科研专项项目(2008326001)
