酶-碱联合工艺改善猪大肠嫩度和保水性的工艺优化

Optimization of enzyme-alkali combined process for improving tenderness and water retention of pig large intestine

为提高猪大肠嫩度和保水性,实验利用酶-碱联合嫩化工艺对猪大肠进行嫩化。以剪切力和蒸煮损失为指标,首先研究不同嫩化工艺对猪大肠嫩化效果,研究结果表明酶-碱联合工艺对猪大肠嫩化效果最明显;之后以得率、蒸煮损失、剪切力为评价指标,进行单因素试验,研究不同工艺条件对猪大肠嫩化效果影响。在单因素基础上,根据响应面实验设计原理,获取BP神经网络训练模型所需要的训练、测试和验证数据。并采用遗传算法进行优化,得到酶-碱联合嫩化最佳工艺条件。结果表明,BP神经网络结合遗传算法优化得到最佳工艺参数为:NaOH质量浓度为1.40 g/L,NaOH处理时间为26 min,木瓜蛋白酶质量分数为2.0%,木瓜蛋白酶处理时间在55 min时,猪大肠的感官评分为9.125,与模型预测值基本符合。结果表明,该嫩化工艺可以显著改善猪大肠嫩度和保水性,对猪大肠加工具有一定参考价值。

In order to improve the tenderness and water retention of pig large intestine,the enzyme-alkali combined tenderization was used to tenderize pig large intestine.Taking the shear force and cooking loss as indexes,the tenderization effects of different tenderization processes on pig large intestine were studied.The results showed that the combined enzyme-alkali process had the most obvious effect on pig large intestine tenderization.Then,taking yield,cooking loss and shear force as evaluation indexes,single factor experiments were carried out to study the effects of different process conditions on the tenderization of pig large intestine.On the basis of single factor,ac-cording to the experimental design principle of response surface,the training,test and validation data required by BP neural network train-ing model were obtained.Genetic algorithm was used to optimize the process conditions of enzyme-alkali combined tenderization.The re-sults showed that the process parameters optimized by BP neural network combined with genetic algorithm were as follows:NaOH 1.40 g/L,NaOH treatment time 26 min,papain mass fraction 2.0%,papain treatment time 55 min,and the sensory score of pig large intestine reached 9.125,which was basically consistent with the predicted value of the model.The tenderization process significantly im-proved the tenderness and water retention of pig large intestine,and had a certain reference value for the processing of pig large intestine.