CaCl2和木瓜蛋白酶处理对羊肉品质的影响

研究不同浓度的CaCl2注射或不同质量浓度的木瓜蛋白酶浸泡处理对云岭黑山羊股二头肌pH值、肉色、蒸煮损失、肌原纤维小片化指数、胶原蛋白、肌浆蛋白和肌原纤维蛋白降解的影响。结果表明：CaCl2注射或木瓜蛋白酶浸泡处理显著提高了肌原纤维小片化指数；0h和6h时对照组出现极限pH值，分别为6.75和6.15，而CaCl2处理组或木瓜蛋白酶处理组到达极限pH值时间为2h和24h，极限pH值分别为 6.83、6.29和6.90、5.89，SDS-PAGE分析显示CaCl2和木瓜蛋白酶促使羊肉肌肉中的肌动蛋白、肌球蛋白和连接蛋白发生降解。在0.3mol/L CaCl2或0.002g/100mL木瓜蛋白酶处理时，处理组的肌原纤维小片化指数和胶原蛋白的含量达到最大，蒸煮损失最小，表现出最佳的嫩化效果。

Respective Effects of Calcium Chloride and Papain on Lamb Quality

The respective effects of CaCl2 injection at varying concentrations and papain soaking on pH, color, cooking loss, myofibril fragmentation index (MFI), sarcoplasmic protein and myofibrillar protein degradation of Biceps femoris from Yunling black goats were investigated. A significant difference (P＜0.05) in MFI was observed between the control group and the treatment groups. Ultimate pH was presented in the control group after 0 and 6 h of 4 ℃ storage, which was valued at 6.75 and 6.15, respectively. The lengths of storage time for reaching up to ultimate pH, valued at 6.83 and 6.29 for CaCl2 treatment group and 6.90 and 5.89 for papain treatment group were 2 h and 24 h, respectively. CaCl2 injection or papain soaking could promote the degradation of actin, myosin and myomesin. The samples treated with 0.3 mol/L CaCl2 or 0.002g/100mL papain exhibited the maximum MFI, the highest collagen protein content and minimum cooking loss, indicating perfect tenderization.