外源蛋白酶对羊肉干发酵香肠理化特性的影响

选用木瓜蛋白酶(0.001%)、酸性蛋白酶(0.001%)分别添加到羊肉干发酵香肠中,采用相同的工艺条件生产3组香肠分别为对照(CO)组、木瓜蛋白酶(PA)组及酸性蛋白酶(AP)组。分别测定两种酶对发酵香肠加工过程中pH、Aw值、色泽、质地剖面分析及感官品质的影响。结果表明,蛋白酶的添加对发酵香肠pH的变化影响不显著;PA、AP组与CO组Aw值差异显著(P<0.05);PA组香肠的b*值(黄度值)较CO及AP组高,AP组香肠的L*值(亮度值)较CO及PA组低,而a*值(红度值)较高;PA的添加对香肠的硬度无显著影响,而添加AP则显著(P<0.05)增加了香肠的硬度,蛋白酶的添加对发酵香肠的咀嚼性、内聚性及弹性没有显著的影响;感官评定结果显示蛋白酶的添加能够在一定程度上提高羊肉干发酵香肠的质地及风味。

The Effects of Exogenous Protease on the Physical and Chemical Properties of Dry Fermented Mutton Sausages

Two exogenous protease of papain(0.001 %) and acid protease(0.001 %) were added to dry fermented mutton sausages,sausages with the same production process were named control(CO) group,papain(PA)group and acid protease(AP)group.The effects of papain and acid protease on the pH value,Aw value,color,texture profile analysis(TPA) and sensory quality of dry fermented mutton sausages were investigated during the process.The results showed that no difference in pH value were observed.There were significant difference in Aw value among PA,AP and CO group(P<0.05).Yellowness was increased in PA group,lightness was decreased and redness was increased in AP group.No difference in hardness were observed between CO and PA group,but hardness of AP group was conspicuously increased(P<0.05).No difference in Chewiness,cohesiveness and spinginess were observed.The results of sensory evaluation showed that papain and acid protease partly improved the textural property and aroma of dry fermented mutton sausages.