三峡库区牛肉复合酶快速嫩化技术

Compound Enzyme-Based Fast Tenderizing Technology for Beef from the Three Gorges Reservoir Area

以三峡库区丰都县西门塔尔与蒙古牛杂交牛的牛肉为研究对象,在较低温度下采用复合酶快速嫩化牛肉.选用木瓜蛋白酶与菠萝蛋白酶1∶1复合,采用注射浸泡法嫩化牛肉.在不同酶添加量、嫩化时间、嫩化温度、pH下测定了牛肉的剪切力、质构特性、熟肉率等指标,并分析指标间相关性.通过正交试验获得最佳工艺条件为复合酶添加量0.03%,嫩化时间20min,嫩化温度20℃,pH中性.嫩化后样品剪切力降至3 727.6g,弹性0.875,内聚性0.382,表明该条件下处理牛肉能显著提高肉品的嫩度,保持较好的弹性、内聚性及熟肉率,适于进行肉制品加工.

With the bovine muscle samples taken from Simmental x Mongo cattle hybrid in Fengdu County of the Three‐Gorges Reservoir Area as the experiment material ,the fast tenderizing technology of bovine muscles with a compound enzyme at relatively low temperature was studied .The compound enzyme was prepared with papain and bromelain in a proportion of 1 to 1 and used to treat the bovine muscles samples with injection and imbibition .The samples were subjected to shear force ,texture property and cooked meat percentage determination at different enzyme dosages ,treatment time and temperature and pH ,and correlation analyses were made .The optimal technology conditions identified with an orthogonal test were 0.03% compound enzyme + treatment time 20 min and temperature 20 ℃ + pH 7.0 .Under such condi‐tions ,the shear force was 3 727.6 g ,springiness was 0.875 and cohesiveness was 0.382 ,suggesting that the tenderizer could significantly improve the tenderness of the bovine muscles under the optimal condi‐tions w hile keeping satisfactory springiness ,cohesiveness and cooked meat percentage .