肉类研究2026，Vol.40Issue(8)：49-58,10.DOI:10.7506/rlyj1001-8123-20251014-310
复合嫩化剂对兔肉嫩度和保水性的影响
Effect of Tenderizer Mixtures on the Tenderness and Water-Holding Capacity of Rabbit Meat
摘要
Abstract
In order to improve the tenderness and water-holding capacity of rabbit meat,the longissimus dorsi muscle of Sichuan white rabbits was treated with mixtures of ginger protease,ficin and actinidin.Response surface methodology and orthogonal array design were used to determine optimal process parameters based on shear force,cooking loss rate,myofibril fragmentation index(MFI),texture properties and microstructure.The results showed that after treatment with 7 U/mL ginger protease,12 U/mL ficin and 9 U/mL actinidin for 30 min at pH 6 and 40℃,the shear force and cooking loss rate of rabbit meat decreased their lowest levels,(8.03±0.33)N and(29.05±0.80)%,respectively.Compared with the non-tenderized rabbit meat,the shear force of the treated group decreased by 59.99%,the hardness declined by 63.65%,the MFI increased by 117.56%,and the elasticity increased by 18.10%.Furthermore,the treated group showed a more uniform and delicate network microstructure.In summary,the tenderizer mixture could significantly improve the tenderness and water-holding capacity of rabbit meat.关键词
兔肉/嫩化/生姜蛋白酶/无花果蛋白酶/猕猴桃蛋白酶Key words
rabbit meat/tenderization/ginger protease/ficin/actinidin分类
轻工纺织引用本文复制引用
张雪,郑雨茜,王云阳..复合嫩化剂对兔肉嫩度和保水性的影响[J].肉类研究,2026,40(8):49-58,10.基金项目
陕西省"高层次人才特殊支持计划"区域发展人才项目(202002) （202002）
过热水辅助射频微波杀菌装备产业化研发及其在预制菜生产中的应用与示范项目(TG20241286) （TG20241286）
