摘要
本文通过使用不同浓度的木瓜蛋白酶,采用不同功率、不同处理时间、不同处理温度的超声波对鸡胸肉进行嫩化处理,分析不同处理条件对鸡胸肉剪切力的影响。并以剪切力为响应值,超声波功率、超声时间、木瓜蛋白酶浓度为影响因素,对超声波联合木瓜蛋白酶处理嫩化鸡胸肉工艺进行了响应面优化。结果表明,超声波联合木瓜蛋白酶嫩化鸡胸肉最优的工艺参数为:木瓜蛋白酶浓度200 U/g,超声时间30 min,超声功率425 W,实测剪切力为1537.14 g,与未经处理的鸡胸肉剪切力相比降低了41.45%,与单独使用木瓜蛋白酶和超声波处理的鸡胸肉剪切力分别降低了22.48%和19.02%。本研究为改善鸡肉的嫩度提供技术支持。
In this paper,chicken breast meat was tenderized by ultrasonic wave with different concentration of papain,different treatment time and different treatment temperature,and the effect of different treatment conditions on the shear force of chicken breast meat was analyzed.Taking the shear force as the response value,ultrasonic power,ultrasonic time and the concentration of papain as the influencing factors,the process of tenderized chicken breast treated by ultrasound combined with papain was optimized.The optimization results showed that the optimal technological parameters of ultrasonic combined with papain tenderizing chicken breast were as follows:The concentration of papain was 200 U/g,the ultrasonic power was 425 W for 30 min,and the measured shear force was 1537.14 g,which was 41.45%lower than that of untreated chicken breast,and 22.48%and 19.02%lower than that of chicken breast treated with papain and ultrasound.This study provides technical support for improving the tenderness of chicken.
作者
潘治利
李航天
雷萌萌
艾志录
吴阳阳
黄忠民
PAN Zhili;LI Hangtian;LEI Mengmeng;AI Zhilu;WU Yangyang;HUANG Zhongmin(The College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture,Zhengzhou 450002,China;Henan Engineering Research Center of Cold-chain Food,Zhengzhou 450002,China)
出处
《食品工业科技》
CAS
北大核心
2021年第11期162-167,共6页
Science and Technology of Food Industry
基金
国家重点研发计划项目(2018YFD0400502)
郑州市重大专项(174PZDZX576)。
关键词
超声波处理
木瓜蛋白酶
剪切力
嫩化
响应面优化
鸡胸肉
ultrasonic treatment
papain
shear force
tenderization
response surface optimization
chicken breast meat
