基于响应面法优化的秘鲁鱿鱼肌肉嫩化工艺研究

Tenderization of Squid(Dosidicus gigas)Muscle Based on Response Surface Methodology

探索菠萝蛋白酶嫩化处理对秘鲁鱿鱼肌肉组织质构特性的影响情况。将秘鲁鱿鱼置于菠萝蛋白酶溶液中,调控蛋白酶浓度、体系pH值及嫩化时间。嫩化处理后,评价生、熟鱿鱼肌肉组织的硬度及剪切力特性。进而依据BoxBehnken试验原理,以菠萝蛋白酶浓度、嫩化时间及溶液pH值为影响因素,以鱿鱼肌肉硬度及剪切力作响应值,进行响应面优化分析。通过试验数据分析,获得秘鲁鱿鱼肌肉嫩化最佳工艺:菠萝蛋白酶浓度为210 U/100 mL,30℃水浴,嫩化时间为40 min,酶解溶液pH值为6.42。此时,嫩化后秘鲁鱿鱼硬度和剪切力值为0.97 N和2.98 N,与模型预测值基本相符。

The effects of bromelain treatment on the tenderization of squid (Dosidicus gigas) muscle tissue was explored. The squid muscle was firstly submerged in the prepared different bromelain solutions. Then, the concentration and pH value of bromelain solutions and its enzymatic time were optimized based on the determination of the hardness and shear properties of the treated raw-and cooked-squid. Next, according to the Box-Behnken experimental principle, the response surface methodology was performed in the following experiment, with the bromelain concentration, the enzymatic time, and the pH value as the experimental factors, versus the hardness and shear force of squid muscle as the response value. Based on above experimental results, the optimum scheme of tenderization conditions were obtained as follows: the bromelain concentration was 210 U/100 mL, the tenderization time was 40 min at 30 ℃, and the pH value of enzymatic solution was 6.42. According the obtained parameters, the hardness and shear force values of tenderized squid muscle were 0.97 N and 2.98 N, respectively, which was consistent with the predicted data of the model.