摘要
为了将韧性过高的河蚌肉制备为咀嚼性好的产品,以及便于规模生产时采用仪器对河蚌肉的感官性质进行评价。本研究采用合适的蛋白酶对其加以软化处理,采用质构仪比较分析软化度不同河蚌肉的剪切力与感官品评值之间的相关关系。结果表明:合适的剪切力在4 kg左右,剪切力与感官品评值呈极显著相关,用剪切力来反映河蚌肉的软化程度的好坏是可行的。对河蚌肉软化选择木瓜蛋白酶较为适宜,通过单因素实验和正交试验确定软化处理较好的工艺条件为:酶液浓度600 u/g、p H5、软化温度55℃、软化时间30 min,在此工艺条件下制备的河蚌肉剪切力为3.946 kg、持水率为62.8%,感官品评值为92分。
In order to prepare well-chewiness mussel meat and evaluation its sensory indicators by instru- ment in scale production in the paper, the appropriate proteases was used and comparative the correlation between cuting force and sensory evaluation value of different softening mussel meat using Texture Analy- zer. The results showed that the suitable cutting force around 4 kg and cutting force and sensory evaluation is highly significantly associated. The mussel meat quality of the softening degree by cutting force is feasi- ble. Using papain soften mussel meat is more appropriate. The processing technology for softened was in- vestigated and optimized by single-factor experiments and the orthogonal experiments. The results Showed that the papain concentration is 600 u/g, PHS, softening temperatures is 55 ℃ , softening time is 30 min. Cutting force is 3. 946 kg,water rate is 62.8% and sensory evaluation value is 92 under the optimized technology.
出处
《蚌埠学院学报》
2017年第1期13-18,共6页
Journal of Bengbu University
基金
安徽省蚌埠市科技攻关计划项目(蚌科2011〔33〕)
蚌埠学院自然科学研究重点项目(2014ZR04zd)
关键词
河蚌肉
软化工艺
蛋白酶
剪切力
mussel meat
softening technology
protease
cutting force
