食品科学2017，Vol.38Issue(12)：204-210,7.DOI:10.7506/spkx1002-6630-201712031
超声辅助无花果叶蛋白酶复合嫩化剂对猪脯肉嫩度的影响
Optimization of Pork Tenderization Using Ultrasound Treatment Combined with Tenderizer Combination
摘要
Abstract
This study aimed to investigate the effect of different tenderizers,ultrasonic power,irradiation time,pork water content,tenderizer dosage,tenderization temperature,time and pH on pork tenderness.Fig leaf protease was a significantly better tenderizer than papain,and various enzymes were more effective when used in combination than when used individually.In addition,enzymes were better tenderizers than inorganic compounds.Ultrasonic treatment could facilitate the tenderization of pork by combinations of fig leaf protease and other tenderizers,reducing the tenderization time by onethird.Using one-factor-at-a-time method and orthogonal array design,the optimal tenderization conditions were determined to be ultrasonic irradiation at 240 W for 5 min and tenderization at 50 ℃ and pH 7.5 for 60 min with 4.0 g of a tenderizer combination containing fig leaf protease per 100 g of meat,yielding a soft,juicy and elastic product with improved mouth feeling and excellent tenderness.关键词
猪脯肉/无花果叶蛋白酶/复合嫩化剂/超声辅助/嫩度Key words
pork/fig leaf protease/tenderizer combination/ultrasound-assisted tenderization/tenderness分类
轻工纺织引用本文复制引用
唐福元,刘晓庚,毛匡奇,陈凯伦,王玮,孙颖瑛,曹思倩,纪阳,芮瑛..超声辅助无花果叶蛋白酶复合嫩化剂对猪脯肉嫩度的影响[J].食品科学,2017,38(12):204-210,7.基金项目
江苏省高校协同创新中心现代服务业项目(WTTFY01) （WTTFY01）
江苏高校优势学科建设工程资助项目(2014-2016) （2014-2016）
国家自然科学基金面上项目(31371865) （31371865）
