木瓜蛋白酶与超高压技术嫩化驼肉的研究

Tenderization and Comparison of Camel Meat by Papain and Ultra-High Pressure Technology

研究木瓜蛋白酶和超高压嫩化处理对双峰驼腱子肉的嫩度及营养品质的影响。对木瓜蛋白酶浓度、溶剂pH值、嫩化温度、嫩化时间、超高压压力水平、压力时间进行单因素实验,通过测定骆驼肉的蒸煮损失、系水力、pH值、色泽、质构特性和最大剪切力,筛选两种处理方式嫩化骆驼肉的最佳条件。通过L_(9)(3^(4))正交试验筛选出驼肉的最佳嫩化工艺,结果表明:驼肉经木瓜蛋白酶和超高压嫩化处理后嫩度均有所提高,木瓜蛋白酶的最佳嫩化条件为:酶浓度120 U/mL,溶剂pH 6,嫩化温度55℃、嫩化时间2 h;超高压最佳嫩化条件为:压力250 MPa、处理时间20 min。经木瓜蛋白酶嫩化的驼肉剪切力有明显降低,超高压嫩化的效果虽没有酶嫩化效果明显,但能较好地保护肉中的营养物质。研究结果为畜禽肉的相关嫩化技术的应用提供参考依据,也为后续驼肉及其相关产品的开发奠定了基础。

This article studied the effects of papain and ultra-high pressure tenderization on the tenderness and nutritional quality of Bactrian camel tendon meat.Experiments on papain concentration,solvent pH,tenderization temperature,tenderization time,ultra-high pressure level,and pressure time,by measuring the cooking loss,water power,pH value,color,texture characteristics and maximum shear force of camel meat,the best conditions for tenderizing camel meat with two treatment methods were screened out.The results showed that the tenderness of camel meat was improved after papain and ultra-high pressure tenderization.The optimal tenderization conditions for papain are:enzyme concentration 120 U/mL,solvent pH 6,tenderization temperature 55℃,tenderization time 2 h;the optimal tenderization conditions for ultra-high pressure are:pressure value of 250 MPa and pressure treatment time of 20 min.The shearing force of camel meat tenderized by papain is significantly reduced,and the effect of ultra-high pressure tenderization is not as obvious as that of enzyme tenderization,but it can better protect the nutrients in the meat.The research results provide a basis for the application of related tenderization technologies for livestock and poultry meat,and also lay a foundation for the subsequent development of camel meat and related products.