肉类研究Issue(10)：24-27,4.DOI:10.15922/j.cnki.rlyj.2015.10.006
CaCl2、复合磷酸盐及木瓜蛋白酶对河鲈鱼肉的嫩化作用
Tenderization of Perch Meat with Compound Phosphate, Calcium Chloride and Papain
摘要
Abstract
The tenderization of perch meat with compound phosphate, calcium chloride and papain for the production of semi-finished fish products was investigated. Tenderness was evaluated by shear force. Through single factor and orthogonal array experiments with three factors at three levels, a combination of 1.2 g/kg calcium chloride, 1.2 g/kg compound phosphate and 1.8 g/kg papain was found to be optimal for fish tenderization. The shear force of fish meat was reduced to (8.40± 0.13) N and (7.28± 0.52) N after tenderization treatment by injection and smearing, respectively. Scanning electron microscope (SEM) observation showed that after tenderization, the diameter of myofibers was increased, the density was decreased, connective tissues were reduced and the compact structure became looser compared with controls, implicating that perch meat was well tenderized .关键词
河鲈鱼/复合磷酸盐/CaCl2/木瓜蛋白酶/嫩化Key words
perch/compound phosphate/CaCl2/papain/tenderization分类
轻工纺织引用本文复制引用
鉏晓艳,李新,廖涛,耿胜荣,汪兰,乔宇,王玮琼,熊光权..CaCl2、复合磷酸盐及木瓜蛋白酶对河鲈鱼肉的嫩化作用[J].肉类研究,2015,(10):24-27,4.基金项目
“十二五”国家科技支撑计划项目（2014BAA03B05）；湖北省重大科技创新计划项目（2015ABA038）；湖北省科技支撑计划项目（2014BBA158）；湖北省农业科技创新中心项目 （）
