山东农业科学2018，Vol.50Issue(5)：136-142,7.DOI:10.14083/j.issn.1001-4942.2018.05.028
响应面法优化超声波辅助木瓜蛋白酶嫩化牛肉
Optimization of Papain Combined with Ultrasonic Tenderization Conditions Using Response Surface Methodology for Beef Tenderization
摘要
Abstract
In this paper, we tenderized the beef using papain combined with ultrasonic to study the effect of enzyme dosage, treatment temperature, ultrasonic power and time on the shear force and sensory evaluation of the beef.Finally, with enzyme dosage, treatment temperature and ultrasonic power as the factors and shear force as the response variable, the tenderization conditions were optimized by response surface methodology . The results showed that the optimal conditions for tenderization of beef by papain combined with ultrasonic were obtained as follows: enzyme dosage at 16 U/g, treatment temperature at 51℃, ultrasonic power at 151 W, and ultrasonic time as 20 minutes.The actual shear force of beef under the optimal conditions was 3887.21 g, which reduced significantly compared with the control (7629.16 g) by 49％.The actual value was basically consistent with the predicted values of the model .Papain combined with ultrasonic could not only guarantee nice tenderization effect on beef , but also partly reduce the enzyme dosage and the treatment time .关键词
牛肉/超声波/木瓜蛋白酶/嫩化/响应面优化Key words
Beef/Ultrasonic/Papain/Tenderization/Response surface optimization分类
农业科技引用本文复制引用
王清波,张慜,杨朝晖..响应面法优化超声波辅助木瓜蛋白酶嫩化牛肉[J].山东农业科学,2018,50(5):136-142,7.基金项目
国家自然科学基金项目(31671864) （31671864）
