不同嫩化剂改善猪大肠嫩度的工艺优化

Process optimization for the improvement of pig large intestine tenderness with different tenderizing agents

为探寻猪大肠的最佳嫩化工艺,以剪切力和蒸煮损失为指标,研究NaHCO_(3)、NaOH、CaCl_(2)、木瓜蛋白酶和菠萝蛋白酶对猪大肠的嫩化效果。结果表明,NaOH、木瓜蛋白酶对猪大肠嫩化效果显著(P<0.05)。然后在单因素试验的基础上,研究各个因素对猪大肠品质的影响,以猪大肠感官评分、剪切力为响应值,根据响应面实验设计原理,建立多元二次回归方程。以NaOH为嫩化剂时响应面试验结果表明,NaOH处理时间对猪大肠品质的影响极显著(P<0.01),优化后的参数组合为:NaOH 1.1 g/L,24 min,41℃,此时猪大肠的感官评分为7.7,与模型预测值基本符合。以木瓜蛋白酶为嫩化剂时,木瓜蛋白酶处理时间对猪大肠品质的影响极显著(P<0.01),优化的参数组合为:木瓜蛋白酶质量分数为2.0%,102 min,36℃,此时猪大肠的剪切力为11.70 N,与模型预测值基本符合。

To explore the best tenderization process of pig large intestine,the effects of NaHCO_(3),NaOH,CaCl_(2),papain and bromelain on pig large intestine tenderization were studied.The results showed that NaOH and papain had significant(P<0.05)tenderization effects on pig large intestine.Then,based on the single factor,the effects of various factors on the quality of pig large intestine were studied.Taking the sensory score and shear force of pig large intestine as the response value,according to the principle of response surface experimental design,the multiple quadratic regression equation was established.When NaOH was used as tenderizing agent,the response surface results showed that the treatment time had the most significant(P<0.01)effect on the quality of pig large intestine.The best parameter combination was 1.1 g/L NaOH at the treatment of 41℃for 24 min.Meanwhile,the sensory score of the pig large intestine was 7.7,which was basically consistent with the predicted value of the model.When papain was used as tenderizing agent,the response surface results showed that the treatment time had the most significant(P<0.01)effect on the quality of tripe.The best parameter combination was 2.0%of papain at the temperature of 36℃for 102 min.At this time,the shear force of the pig large intestine was 11.70 N,which was basically consistent with the predicted value of the model.