摘要
研究了木瓜蛋白酶对马肉(半腱肌)p H、色泽、保水性、感官评价等食用品质和MFI值、剪切力、胶原蛋白等理化指标的影响;通过添加不等量的木瓜蛋白酶,马肉的p H下降速度更快;木瓜蛋白酶会使L值和a值降低,对b值的影响不显著(P>0.05);木瓜蛋白酶对马肉的系水力和蒸煮损失率影响极显著(P<0.01),当木瓜蛋白酶的添加量在15U/g左右时,系水力较大,蒸煮损失率较小;剪切力值会随着木瓜蛋白酶添加量的不断增加而显著下降(P<0.01),MFI值会明显升高(P<0.01);总胶原蛋白含量的变化不显著(P>0.05),不溶性胶原蛋白含量显著下降(P<0.01).木瓜蛋白酶对嫩度和咀嚼性的影响极显著(P<0.01),木瓜蛋白酶的添加量越大,马肉的嫩度和咀嚼性评分值越高,风味的变化不明显,消费者更喜欢嫩度好、易咀嚼的马肉。这说明添加木瓜蛋白酶可以提高马肉的食用品质。
The experiment studied the effect of papain on pH, color, water holding capacity, sensory evaluation, MFI value, shear force and collagen content of horse meat （semitendinosus） . Papain can let pH decreasing faster than control ; L value and a value were decreased, b value was not affected significantly （P 〉 0.05）. Papain significantly influenced water holding capacity and cooking loss （P 〈 0.01 ）. Adding about 15 U/g of papain, water holding capacity increased and cooking loss was decreased. Shear force decreased obviously with papain （P 〈 0.01 ）. MFI value increased significantly （P 〈 0.01）. Total collagen content was stable （P 〉 0.05） while insoluble collagen content decreased obviously （P 〈 0.01 ）. Papain had significant influence on tenderness and chewiness （P 〈 0.01 ）, the score of tenderness and chewiness increased faster with more papain. The flavor didn＇ t change much. The consumers prefer more on easier to chew horsemeat. The study shows papain can improve the eating quality of horse meat.
出处
《中国食品添加剂》
CAS
北大核心
2015年第6期161-166,共6页
China Food Additives
基金
"十二五"国家科技支撑计划课题"北方特色酱卤熏菜肴加工关键技术及产业化"(2014BAD04B11)
