食品科学2018，Vol.39Issue(12)：93-100,8.DOI:10.7506/spkx1002-6630-201812015
超声波与菠萝蛋白酶协同作用对鸭肉嫩化的影响
Effects of Ultrasonic-Assisted Bromelain Hydrolysis on Tenderization of Duck Meat
摘要
Abstract
The use of one-factor-at-a-time method in conjunction with response surface methodology was investigate to optimize the process parameters of ultrasonic-assisted bromelain treatment for tenderizing duck meat. Moreover, the mechanism underlying meat tenderization was explored. The optimized conditions were obtained as follows: temperature 45 ℃, pH 7.2; bromelain concentration, 350 U/g, ultrasonic power 80 W and tenderization time 15 min. Under these conditions, the predicted and measured shear force were 20.208 and 21.110 N, respectively. The tenderized meat presented a significant increase in pH, water-holding capacity and myofibrillar fragmentation index (MFI) and a significant decrease in shear force, myofibrillar protein solubility and insoluble collagen content compared with the untreated meat (P < 0.05), but the color was not significantly changed (P > 0.05). SDS-PAGE results indicated that macromolecular proteins of the treated duck muscle were hydrolyzed into small peptides and/or amino acids. Transmission electron microscopy (TEM) revealed that myofibrillar Z lines were broken and dissolved, sarcomeres were deformed and shortened, with the I and A bands becoming blurred, and myofibrillar fragmentation occurred. Ultrasonic-assisted bromelain treatment had a significant effect on tenderizing duck meat and greatly reduced the tenderization time, and the tenderized meat was juicy and elastic and had greatly improved quality.关键词
超声波辅助/菠萝蛋白酶/鸭肉/嫩化/十二烷基硫酸钠-聚丙烯酰胺凝胶电泳/微观组织结构Key words
ultrasonic-assisted/bromelain/duck muscle/tenderization/SDS-PAGE/ultrastructure分类
轻工纺织引用本文复制引用
赵立,周振,贺倩倩,汤超,黄鸣璐,李苗云,陈军,白青云..超声波与菠萝蛋白酶协同作用对鸭肉嫩化的影响[J].食品科学,2018,39(12):93-100,8.基金项目
"十二五"国家科技支撑计划项目(2012BAD28B02) （2012BAD28B02）
淮安市应用研究与科技攻关(工业)计划项目(HAG2014031) （工业）
江苏省大学生创新训练计划项目(重点项目)(201411049018z) （重点项目）
