超声波-微波设备联合嫩化淘汰蛋鸡鸡胸肉

Optimization of Ultrasonic/Microwave Assisted Enzymatic Tenderization of Spent Hen Breast Meat

一种新型的超声-微波设备应用在淘汰蛋鸡的嫩化。对超声波、微波及超声-微波联合作用3种不同嫩化淘汰蛋鸡的方法进行探讨,结果表明,超声波-微波联合作用较任何单一方法的嫩化效果均好。在超声-微波的基础上,结合复合嫩化剂处理淘汰蛋鸡。采用L_9(3~4)正交试验对处理条件进行优化,以探讨超声-微波与嫩化剂对蛋鸡嫩化效果的影响。结果表明:各因素对蛋鸡剪切力的影响主次顺序为超声-微波时间>木瓜蛋白酶>氯化钙>复合磷酸盐;最佳组合为功率400W、超声-微波10min,超声/间隙时间4s/4s、1.5%CaCl_2、1.0%复合磷酸盐、450U/g木瓜蛋白酶,可达到较好的嫩化效果。此时蛋鸡肉的剪切力为2.09kg/cm^2。方差分析表明,超声-微波及木瓜蛋白酶对淘汰蛋鸡嫩化效果显著,而复合磷酸盐嫩化效果不显著。嫩化后的蛋鸡口感大大提高,经感官评定与肉鸡口感接近。

In this study, the combined use of ultrasonic and microwave was found to be more effective in intensifying the enzymatic tenderization of spent hen breast meat than their single use. Chicken breast meat was tenderized by injection of papain solution, phosphate solution containing sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate （2：2：1, m/m） and calcium chloride solution after ultrasonic/microwave treatment. An L9（34） orthogonal array design was used to optimize ultrasonic/microwave treatment time and the doses of the meat tenderizers. Ultrasonic/microwave treatment time had the most important effect on meat shear force followed by papain, calcium chloride and phosphates. The best tenderization results were obtained by ultrasonic/microwave treatment at a power level of 400 W under a working/intenllission mode of 4 s/4 s followed by iniection of 450 U/g papain, 1.0% mixed phosphates and 1.5% calcium chloride. After tenderization treatment under these conditions, the shear force of chicken breast meat was 2.09 kg/cm2. Analysis of variance （ANOVA） showed that ultrasonic/microwave treatment rather than phosphates had a significant effect on chicken tenderization. Moreover, the taste of tenderized hen meat was greatly improved and similar to that of broiler meat in sensory evaluation.