复合嫩化剂对兔肉嫩度和保水性的影响OA
Effect of Tenderizer Mixtures on the Tenderness and Water-Holding Capacity of Rabbit Meat
为提高兔肉的嫩度和保水性,以四川白兔背最长肌为原料,以剪切力、蒸煮损失率、肌原纤维小片化指数、质构特性和微观结构为评价指标,利用响应面和正交试验探究生姜蛋白酶、无花果蛋白酶和猕猴桃蛋白酶复配使用的最佳工艺参数.结果显示:在pH 6、温度40℃条件下,以7 U/mL生姜蛋白酶、12 U/mL无花果蛋白酶、9 U/mL猕猴桃蛋白酶复配嫩化处理兔肉30 min,可使其剪切力和蒸煮损失率降至最低,分别为(8.03±0.33)N、(29.05±0.80)%.与未经嫩化处理的兔肉相比,处理组剪切力降低59.99%,硬度降低63.65%,肌原纤维小片化指数提高117.56%,弹性提高18.10%,并呈现更加均匀、细腻的微观网络结构.结果表明,该复合嫩化剂可以显著改善兔肉嫩度及保水性.
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.
张雪;郑雨茜;王云阳
西北农林科技大学食品科学与工程学院,陕西 杨凌 712100西北农林科技大学食品科学与工程学院,陕西 杨凌 712100西北农林科技大学食品科学与工程学院,陕西 杨凌 712100
轻工纺织
兔肉嫩化生姜蛋白酶无花果蛋白酶猕猴桃蛋白酶
rabbit meattenderizationginger proteaseficinactinidin
《肉类研究》 2026 (8)
49-58,10
陕西省"高层次人才特殊支持计划"区域发展人才项目(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)
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