木瓜蛋白酶嫩化处理对淘汰蛋鸡风鸡肌肉蛋白质水解和嫩度等品质的影响

Effect of papain tenderized on proteolysis and tenderness of air-dry chicken muscle made by spent layers

以木瓜蛋白酶(papain)嫩化处理淘汰蛋鸡,采用腌制和风干成熟工艺制作风鸡,通过测定风鸡成品胸脯肉的剪切力(WBS)、可溶性蛋白(CSP)、游离氨基酸总量(∑FAA)和水分含量,探讨淘汰蛋鸡木瓜蛋白酶嫩化处理对风鸡成品胸脯肉蛋白质水解和肌肉嫩度等品质的影响,并优化工艺。结果表明:随着酶用量的增加,风鸡成品胸脯肉的剪切力显著下降,可溶性蛋白和游离氨基酸总量显著增加,当酶用量增加到3.5U/g(原料鸡肉)时有异味产生;经木瓜蛋白酶嫩化处理的风鸡成品胸脯肉的剪切力较未经过酶嫩化的对照组降低了34.60%,可溶性蛋白和游离氨基酸总量分别增加了25.04%和23.98%;木瓜蛋白酶嫩化处理淘汰蛋鸡风鸡肌肉的最佳条件为:木瓜蛋白酶用量2.5U/g(原料鸡肉),嫩化温度15℃,嫩化时间0.5h;实验优化结果与感官综合评定结果有良好的一致性。

The spent layers were tenderized by papain, the air-dry chicken was made by curing and air-drying fermenting.Effect on proteolysis and tenderness qualities of air-dry chicken products＇ brisket by method of papain tenderizing for spent layers were researched by testing Warner-Bratzler Shear force（WBS）, and concentration of soluble protein （CSP） ,total free amino acid （ ∑FAA）and water content, and the process was optimized.The results showed that WBS of air-dry chicken product＇ s brisket was significantly fell, CSP and ∑FAA were significantly increased,but there was not good flavor generated when the amount of papain used increased to 3.5U/g raw material chicken.WBS of air-dry chicken product＇s brisket which were tenderized by papain was decreased by 34.60% ,CSP and ∑FAA were respectively increased by 25.04% and 23.98% which compared with check team that didn＇ t tenderize by papain.The optimized process of tenderizing the spent layer to make air-dry chicken result was 2.SU/g raw material chicken of papain, 15℃ of tenderizing temperature and half of an hour of tenderizing time.The experiment results were consistent with sensory comprehensive evaluation.