氯化钙-木瓜蛋白酶-碳酸氢钠嫩化体系改善原切牦牛排嫩度

Using a Mixed System of Calcium Chloride, Papain and Sodium Bicarbonate to Improve the Tenderness of Conventional Cut Yak Steak

为开发一种牦牛排的新型嫩化工艺,利用响应面法优化确定牦牛排嫩化的最优条件.结果表明:在氯化钙质量浓度10.19 mg/mL、木瓜蛋白酶活力14.94 U/g、碳酸氢钠质量浓度20.95 mg/mL、腌制时间12.32 h条件下,牦牛排的剪切力为1.801 kg,比对照组降低了62.13%;感官评分为4.61,比对照组增加了147.84%.同时,氯化钙和木瓜蛋白酶的使用量分别下降了74.53%和70.12%.该结果可为企业牦牛排品质控制及标准化生产提供依据.

The purpose of this paper was to develop a new process for the tenderization of yak steak. By using response surface methodology, the optimal operating conditions were determined as follows: calcium chloride concentration 10.19 mg/mL, papaya activity 14.94 U/g, sodium bicarbonate concentration 20.95 mg/mL, and treatment time 12.32 h. The shear force value and sensory score of yak steak treated under these conditions were 1.801 kg and 4.61 points, which was 62.13% lower and 147.84% higher than the control group, respectively. Meanwhile, the use of calcium chloride and papain decreased by 74.53% and 70.12%, respectively. The results can provide a basis for quality control and standardized production of yak steak.