摘要
利用菠萝汁为原料,研究菠萝蛋白酶对羊肉的嫩化作用,得到了嫩化的最佳工艺:菠萝汁浓度6%,时间60min,温度50℃,pH 7.0。最佳工艺条件下,巴美羊肉的剪切力可降低22.16%,平均剪切力显著降低,差异显著(p<0.05)。对浓度6%菠萝汁,CaCl2,木瓜蛋白酶嫩化不同肉品与空白对照组进行了色泽和剪切力的对比,结果表明:在试验中,3种嫰化剂都能显著减少3种羊肉的平均剪切力,说明3种嫰化剂较空白样显著(p<0.05)提高产品嫩度。与另2种嫰化剂相比,木瓜蛋白酶嫩化肉制品剪切力降低,差异不显著(p<0.05),同时较好的保持了肉的基本色泽,因此值得推广应用。
Utilizing the pineapple juice and Bamei mutton as raw material to research the effect of bromeline on tenderizationof Baimei mutton. The meat was treated with 6% pineapple juice consistency for 60 min at temperature 50 ℃ and pH 7.0,which resulted in the best tenderization. Under the optimal condition, the sheafing stress could be remarkably reduced by22.16%. The difference was significant （p〈0.05）. Simultaneously separately 6% pineapple juice, papain, CaC12 was applied todifferent mutton to observe the shearing stress and color. It turned out three tenderizers can significantly reduce shearing stress,the difference was remarkable （p〈0.05）. Papain was better for tendemess with other tenderizers and the difference was not significant（p〈0.005）. It also could maintain basal color, so it deserved to be popularized.
出处
《食品工业》
北大核心
2014年第6期66-69,共4页
The Food Industry
基金
国家自然科学基金资助项目(31160330)
