复合嫩化剂对猪肉嫩化效果的研究

Study on Improving Pork Tenderness with Composite Tenderizer

首先通过单因素实验确定不同浓度的木瓜蛋白酶、氯化钠和氯化钙对猪肉嫩度的影响。再采用Box-Behnken设计和响应曲面中心组合设计法,建立复合嫩化剂对猪肉嫩度影响的响应模型,对木瓜蛋白酶浓度、氯化钠浓度和氯化钙浓度三因素及其两两交互作用进行分析与评价。实验结果表明:响应模型的拟合度高,试验误差小,通过实验数据分析发现木瓜蛋白酶、氯化钠和氯化钙都可增加猪肉脯的嫩度,其中氯化钙与木瓜蛋白酶对猪肉剪切力影响显著,而氯化钠的加入能显著降低猪肉的烹饪失水率,通过对剪切力拟合方程和烹饪失水率拟合方程的联合求解,优化出复合肉嫩化剂的配方组成为:氯化钠浓度6%、氯化钙浓度3.5%,木瓜蛋白酶120U/ml。在上述优化条件下,实际验证猪肉剪切力为2.10kg,烹饪失水率为34.5%。

The appropriate concentrations of various tenderization agents including papain, calcium chloride, sodium chloride added into pork were achieved through detecting the shear strength and water loss rate in cooking. A response model was established by the Box-Behnken response surface method. The paper analyzed the effects of papain concentration, sodium chloride concentration, calcium chloride concentration and their interactions on pork tenderness and water loss rate in cooking. The results showed that the response model was valid in analyzing and predicting tenderization effect and water loss rate in cooking effect. Pork tenderness was significantly improved by papain and calcium chloride. Water loss rate in cooking was significantly improved by sodium chloride. By solving the regression equation and also by analyzing the response surface contour plots, the optimal proportion of compound tenderizer on pork tenderness was determined： papain concentration 120U/mL, sodium chloride concentration 6%, calcium chloride concentration 3.5%. Under the above-mentioned conditions, the shear force and water loss rate in cooking of pork longissimus dorsi were 2.10 kg and 34.5%, consequently, the pork tenderization effect was satisfactory.