肉类研究2025，Vol.39Issue(5)：36-43,8.DOI:10.7506/rlyj1001-8123-20241028-287
超声波协同复合酶对牛肉干肌原纤维蛋白理化性质及风味的影响
Effect of Combined Ultrasonic and Enzymatic Treatment on Physicochemical Properties of Myofibrillar Protein and Flavor of Beef Jerky
摘要
Abstract
In order to improve the tenderness of beef jerky,the synergistic effect of ultrasonic and protease was investigated on enhancing the quality of beef jerky.The optimal conditions for the preparation of beef jerky were as follows:proportion of 1:2(m/m)mixture of papain and bromelain to beef,0.04%(m/m);ultrasonic treatment for 30 min at 600 W and 40 kHz;and tenderized at 51℃for 3.1 h.The results showed that compared with the blank group,combined ultrasonic and enzymatic treatment significantly increased the solubility of myofibrillar protein from beef jerky,the myofibril fragmentation index by 213.27%(P<0.05),and the surface hydrophobicity and the microstructure of beef jerky.These changes revealed that ultrasonic treatment effectively damaged myofibril structure in beef and reduced the stability of protein structure.In addition,45 volatile flavor substances were identified by gas chromatography-mass spectrometry,including 11 alcohols,5 aldehydes,17 hydrocarbons,5 ketones,1 phenol,2 esters,1 acid,2 ethers,and 1 other substance.The combined treatment increased the types and contents of flavor substances in beef jerky.关键词
牛肉干/超声辅助/复合酶/肌原纤维蛋白理化性质/风味Key words
beef jerky/ultrasonic treatment/enzyme mixture/physicochemical properties of myofibrillar protein/flavor分类
轻工业引用本文复制引用
张新斌,张倩,李君冉,杜文静,胡炜东..超声波协同复合酶对牛肉干肌原纤维蛋白理化性质及风味的影响[J].肉类研究,2025,39(5):36-43,8.基金项目
农畜产品加工科技创新团队项目(TDY202303) （TDY202303）
