木瓜蛋白酶对骆驼肉嫩化效果的研究

Effects of Papain on Tenderness of Two-Humped Camel Meat

通过试验研究木瓜蛋白酶处理对骆驼肉嫩度及感官品质的影响。对木瓜蛋白酶用量、处理温度、处理时间进行试验,并且通过L9(33)正交试验,筛选出木瓜蛋白酶嫩化骆驼肉的最佳条件。结果表明:木瓜蛋白酶对骆驼肉的失水率、持水力及嫩度均有显著影响,且对骆驼肉感官品质没有影响。木瓜蛋白酶嫩化骆驼肉的最佳条件:酶用量为0.02%、处理温度4℃、恒温放置时间60min。因素的显著性次序为:木瓜蛋白酶用量>处理温度>处理时间。

The influences of papain solution on the tenderness of two-humped camel meat and its sensory qualities were determined in this study. With papain dosage, treatment temperature and time were variables, L9（33） orthogonal experiment was used to sift the optimal conditions of the tenderization. The results showed that papain could significantly affect water loss rate, water holding capacity and the tenderness of the camel meat, without the change of sensory qualities. The optimum conditions are papain dosage 0.02%, temperatuxe 4 ℃, treatment time 60 min. The sequence of the significance of these factors is as follows： papain dosage〉treatment temperature〉treatment time.