生姜蛋白酶对干腌羊火腿品质特性的影响

Effect of Zingibain on the Quality Characteristics of Dry-Cured Mutton Ham

在干腌羊火腿中添加生姜蛋白酶,通过风干成熟促进肌纤维蛋白降解,研究生姜蛋白酶对羊火腿品质特性的影响。以带骨鲜羊后腿肉为实验材料,分别设计4组实验,1组为对照组,另3组为实验组;对照组不采取处理,而实验组按羊腿肉质量以1 000 g为单位,分别添加0.01%、0.03%、0.05%的生姜蛋白酶,并在相应条件下进行风干成熟,检测羊火腿风干过程中肌肉剪切力、pH值、水分含量、系水力、硫代巴比妥酸(thiobarbituric acid,TBA)值、总氮含量(totalnitrogen,TN)、非蛋白氮(non-proteinnitrogen,NPN)含量以及蛋白质降解指数(proteolysis index,PI)等品质特性指标。结果表明,与对照组相比,添加0.05%生姜蛋白酶处理组风干成熟(30 d)后肌肉剪切力下降28.17%,TN增加了32%,NPN增加了68%,PI增加了29%(在风干后期(23 d)增加了31%),TBA值在允许的范围内增加了11%;0.05%酶处理组风干后期(23 d)水分质量分数为44.71%,已达到对照组成熟期(30 d)的水分质量分数(46.96%),p H值呈逐渐上升趋势,系水力呈逐渐下降趋势;生姜蛋白酶最佳添加量为0.05%时,可显著促进羊火腿蛋白质和脂肪降解提高嫩度,并促进其水分流失,从而将其成熟周期缩短到23 d。

The aim of this study was to address the effect of zingibain on the quality characteristics of dry-cured mutton ham with promoted degradation of myofibrillar protein through air-drying ripening. Fresh mutton hind legs with bone were used as experimental material and design 4 groups (for the experiment, one for the control group, and the other three for the experimental groups): control group without any treatment and three experimental groups with the addition of zingibain at concentrations of 0.01%, 0.03% and 0.05%(per 1 000 g sample), respectively. All samples were air dried in three stages;shear force, pH value, moisture content, water-holding capacity (WHC), thiobarbituric acid (TBA) value, total nitrogen (TN) content, non-protein nitrogen (NPN) content and proteolysis index (PI) were monitored during the drying process. The results showed that compared with the control group, after 30 d of maturation, shear force of the 0.05% zingibain group decreased by 28.17%, TN increased by 32%, NPN increased by 68%, PI increased by 29%(by 31% after 23 d of maturation). TBA increased by 11% within the allowable range. After 23 d of maturation, moisture content was 44.71%, approaching that (46.96%) of the control group after 30 d. pH value showed a gradual upward trend, while WHC exhibited the opposite trend. The addition of 0.05% zingibain was found to be optimal to significantly promote the degradation of protein and fat of dry-cured mutton ham, improve the tenderness and promote water loss, thus shortening the maturation cycle to 23 d.