淘汰蛋鸡胸肉风干成熟组合木瓜蛋白酶嫩化工艺优化

Papain Tenderization of Spent Laying Hen Breast Meat as Influenced by Air-drying Ripening

以淘汰蛋鸡胸肉为原料(n=45),通过以酶用量、风干温度和风干时间为试验因素,蛋白质水解指数(PI)和剪切力(WBS)为响应指标的中心组合响应曲面法来研究风干成熟工艺对木瓜蛋白酶嫩化淘汰蛋鸡胸肉效果的影响,并优化其加工风鸡的最佳工艺条件。结果表明,3个因素对蛋白质水解指数的影响大小依次为酶用量>风干温度>风干时间;对剪切力的影响大小为风干时间>酶用量>风干温度;木瓜蛋白酶嫩化淘汰蛋鸡,加工风鸡的最佳工艺参数为酶用量3.5U/g、风干起始温度14℃、风干时间99.33h,考虑到实际操作,将风干时间优化为99.3h,在此条件下,蛋白质水解指数为10.408%,剪切力3.48kg/cm2。

In this study,papain tenderization was applied for the air-drying processing of spent laying hen breast meat. In order to evaluate the influence of air-drying ripening on the tenderization of chicken breast meat,predictive modeling for proteolysis index （PI） and Warner-Bratzler shear force （WBS） as separate responses to enzyme dose and air-drying temperature and time were conducted using central composite design （CCD）. Based on the models established,the optimum levels of the three factors were determined to be：enzyme dosage,3.5 U/g; air-drying temperature,14 ℃ and air-drying time,99.33 h,their sequential decrease order was enzyme dosage,air-drying temperature and air-drying time for influencing PI and air-drying time,enzyme dosage and air-drying temperature for influencing WBS,and a PI of 10.408% and a WBS force of 3.48 kg/cm2 were obtained under these conditions.