盐-酶-碱联合嫩化猪皮工艺优化及其嫩化有效性研究

Optimization of Salt-Enzyme-Alkali Combination Tenderizing Process and Tenderizing Effectiveness of Pig Skin

为提高猪皮利用率并改善猪皮嫩度差、韧性强等问题,研究旨在利用单因素和响应面试验优化猪皮嫩化的工艺条件,通过对CaCl_(2)、木瓜蛋白酶、Na_(2)CO_(3)浓度以及木瓜蛋白酶处理时间的优化,得到最佳工艺条件;并探讨盐-酶-碱联合嫩化作用下猪皮胶原蛋白和肌纤维的变化及其对猪皮嫩度的影响。结果表明,盐-酶-碱联合嫩化工艺的最优条件为CaCl_(2)浓度为0.67%、木瓜蛋白酶浓度为340 U/g、Na_(2)CO_(3)浓度为0.24%、木瓜蛋白酶处理时间为48 min。此时猪皮剪切力下降61.41%,蒸煮损失率降低53.40%。盐-酶-碱联合嫩化的猪皮总胶原蛋白含量显著降低、肌原纤维小片化指数(Myofibrillar fragmentation index,MFI)以及胶原蛋白溶解度显著升高,盐-酶-碱联合处理组对猪皮影响大于CaCl_(2)、木瓜蛋白酶和Na_(2)CO_(3)单独处理组。因此,盐-酶-碱联合嫩化可为猪皮食品的开发提供技术途径。

In order to improve the utilization rate of pig skin and improve the poor tenderness and toughness of pig skin,this study aimed to optimize the tenderizing process conditions of pig skin by using single factor and response surface tests,and to obtain the best optimized process conditions by determining the concentrations of CaCl_(2),papain,Na_(2)CO_(3)and papain treatment time.The changes of collagen and muscle fiber of pig skin under salt-enzyme-alkali combined tenderization and its effect on skin tenderness were discussed.The results showed that the optimal conditions of salt-enzyme-alkali tender process were 0.67%CaCl_(2)concentration,340 U/g papain concentration,0.24%Na_(2)CO_(3)concentration and 48 min papain treatment time.At this time,the shear force of pig skin decreased by 61.41%,and the cooking loss rate decreased by 53.40%.The total collagen content and myofibrillar fragmentation index(MFI)of salt-enzyme-alkali combined tender skin were significantly decreased,and significantly increased collagen solubility.The effects of salt-enzyme-alkali combined treatment group on pig skin were greater than those of CaCl_(2),papain and Na_(2)CO_(3)alone.Therefore,salt-enzyme-alkali combined tenderization can provide a technical way for the development of pig skin food.