氯化钙和木瓜蛋白酶对牛肉嫩化效果的研究

Effects on the Tenderization of Beef by CaCl_2 and Papain

为探明牛肉嫩化的有效方法 ,对宰后牛的股二头肌注射 Ca Cl2 和木瓜蛋白酶进行嫩化处理 ,并于后熟 2 4h左右测定了肌原纤维小片化指数 (MFI)、粗钙激活因子 (CAF)活性和可溶性胶原蛋白含量等指标 .结果表明 :宰后注射 Ca Cl2 和木瓜蛋白酶 ,显著降低了股二头肌的剪切力 .注射 3% Ca Cl2 处理的 CAF活性比对照组显著增强 .试样的可溶性胶原蛋白含量与剪切力显著相关 (r=- 0 .96 0 ) ,对照组 MF I与相应的剪切力相关显著 (r=- 0 .736 ) .由此认为 ,MFI和 CAF活性可作为衡量常规方法处理后熟或注射 Ca Cl2 牛肉嫩度的指标 。

To explore beef tenderization,a solution composed of papain and CaCl 2 was injected into the hot boning femoral biceps (FB) from one side of the carcasses , and the other side served as the control.About 24 h later,the activities of Ca 2+ aetivate factor (CAF),myofibril fragmentation index (MFI) and the percentage of total intramuscular collagen solubilized by heating in 1/4 strength Ringer solution were measured. The results show that papain and CaCl 2 decrease significantly the shear force of FB aged for 1 day, compared with the control . Injecting 3% CaCl 2 results in higher activities of CAF compared with the control.The soluble collagen contents of samples is significantly correlated (r=-0 960) with the corresponcling shear force value,and MFI of the control is also significantly correlated with the correspording shear fore value (r=-0 736).It is suitable to use the activities of CAF and MFI to assess the tenderness and aging propress of beef injected with CaCl 2. The soluble collagen contents can predict the tenderness of beef treated with plant proteases.