超声波协同木瓜蛋白酶处理对就鱼品质的影响

Effect of Ultrasonic and Papain Treatment on the Quality of Squid(Dosidicus gigas)

用超声波协同木瓜蛋白酶对就鱼进行嫩化处理,研究3种不同处理方式(超声波处理、酶处理、超声波+酶处理)对就鱼产品嫩度和口感的影响。结果表明,不同超声波功率对就鱼剪切力和质构均有显著影响,功率在360 W时,在一定程度上改善了就鱼的品质;在360 W超声波协同0.1%木瓜蛋白酶处理就鱼较单一木瓜蛋白酶处理剪切力和质构相差不大,协同不显著,木瓜蛋白酶对就鱼嫩度影响较显著;另外不同超声波功率协同0.1%木瓜蛋白酶对就鱼剪切力和质构影响较大,可协同改善就鱼嫩度和口感。

The present study focusses on the tenderization of squid by ultrasonic and papain treatment.The effects of three different treatments for ultrasonic,enzymet,ultrasonic&enzyme on the tenderness and taste of squid products were studied.The results showed that different ultrasonic power had significant effects on the shear force and texture of squid,and the quality of squid was improved to some extent when the power was 360 W.Compared with the single papain treatment,treated by 360 W ultrasonic wave synergy 0.1% papain showed no significant difference on shear force and texture,synergistic insignificance.Papain treatment had a significant effect on the tenderness of squid.In addition,different ultrasonic power synergy 0.1% papain has a great influence on the shear force and texture of squid,which can improve tenderness and taste of squid.