食品工业科技2018，Vol.39Issue(2)：86-91,97,7.DOI:10.13386/j.issn1002-0306.2018.02.017
响应面法优化木瓜蛋白酶嫩化牛肉工艺
Optimization of beef tenderizing technology with papain by response surface methodology
摘要
Abstract
In order to improve the quality of beef,papain was adopted to optimize the beef tenderness.Based on the single factor experiments,the enzyme concentration,pH,processing temperature,processing time,which had a significant influence on the shear force and sensory evaluation were optimized by response surface optimization using Box-Behnken experimental design.The optimum tenderizing conditions were determined as follows:enzyme concentration of 0.07％,pH6.9,processing temperature of 60 ℃,processing time of 1.8 h.Under the optimum conditions,the water holding capacity,elasticity,cohesion,chewiness of beef were significantly raised,while the cooking water loss rate,shear force and hardness were remarkable reduced,compared to the control group(p ＜0.01).The sensory evaluation reached 94.20 points after optimization,which increased by 39.56％.The preliminary study have shown that papain could degrade beef muscle fiber to improve tenderness of beef.关键词
木瓜蛋白酶/牛肉/嫩化/响应面优化Key words
papain/beef/tenderness/response surface methodology分类
轻工纺织引用本文复制引用
周珠法..响应面法优化木瓜蛋白酶嫩化牛肉工艺[J].食品工业科技,2018,39(2):86-91,97,7.基金项目
2013绍兴市高等学校精品课程(JP201204) （JP201204）
2016年度四川省哲学社会科学重点研究基地川菜发展研究中心(CC16W05). （CC16W05）
