三种蛋白酶复配对牛肉嫩化效果的影响

Effect of three protease recombination on beef tenderation

以牛里脊肉为原料,选取木瓜蛋白酶、菠萝蛋白酶、无花果蛋白酶进行复合,研究复合蛋白酶最佳添加量配比。再以剪切力为指标,以复合蛋白酶的添加量、处理温度、处理时间、处理pH进行单因素实验,得出每个单因素的最优水平。在单因素的基础上进行L9(34)的正交实验,以剪切力、持水度、蒸煮损失为指标,利用综合平衡法对实验结果进行综合评定,得出最佳嫩化工艺。结果表明,复合蛋白酶最佳添加量配比为无花果蛋白酶0.02%(100 U/g)、木瓜蛋白酶0.02%(20 U/g)、菠萝蛋白酶0.02%(20 U/g)。复合蛋白酶的最佳工艺条件为:添加量0.06%,pH9.0,温度40℃,嫩化时间2 h。在此条件下,牛肉的剪切力最低,持水度最高,烹饪损失最低,嫩度、色泽、外观、弹性等综合感官评定最好。

In this paper,with beef tenderloin as raw material,papain,bromelain and FIG protease,three proteases with good tenderizing effect,were selected and compounded to study the optimal adding amount ratio of composite protease.Then the shear force was taken as the index,and the addition amount of complex protease,treatment temperature,treatment time and treatment pH were used for single factor experiment to obtain the optimal level of each single factor.On the basis of single factor,the orthogonal experiment of four factors and three levels was carried out,and the comprehensive evaluation was carried out with shear force,water retention and cooking loss as the indexes,and the comprehensive balance method was used to evaluate the experimental results,and the optimal tenderizing process was obtained.The results showed that FIG protease 0.02%(100 U/g),papain 0.02%(20 U/g)and bromelain0.02%(20 U/g)were the best additive ratios of compound protease.The optimum conditions of compound protease were as follows:additive amount 0.06%,pH9.0,temperature 40℃,tenderizing time 2 h.Under these conditions,the beef had the lowest shear force,the highest water retention,the lowest cooking loss,and the best comprehensive sensory evaluation of tenderness,color,appearance and elasticity.