| 复合磷酸盐和木瓜蛋白酶对猪肉脯嫩化效果对比研究 |
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| 引用本文： | 李培红,王怀欣,郇延军. 复合磷酸盐和木瓜蛋白酶对猪肉脯嫩化效果对比研究[J]. 肉类工业, 2011, 0(2) |
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| 作者姓名： | 李培红 王怀欣 郇延军 |
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| 作者单位： | 1. 江南大学食品学院,江苏无锡,214122
2. 郑州中岳电力有限公司,河南登封,452477 |
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| 摘 要： | 主要对复合磷酸盐和木瓜蛋白酶嫩化猪肉脯的效果进行了对比研究。先利用响应面法优化得到了复合磷酸盐嫩化猪肉脯的最佳工艺条件:焦磷酸钠浓度0.3085g/100 mL;三聚磷酸钠浓度0.2102g/100 mL;六偏磷酸钠浓度0.2571g/100 mL;嫩化时间8h。然后利用正交试验优化得到了木瓜蛋白酶嫩化猪肉脯的最优工艺条件:木瓜蛋白酶用量360U/g,作用温度70℃,作用时间20 m in。最后对这两种嫩化方法的嫩化效果进行了对比,结果发现,复合磷酸盐和木瓜蛋白酶对猪肉脯剪切力下降的幅度分别为26.8%和46.9%,说明木瓜蛋白酶的嫩化效果更好,因此选择木瓜蛋白酶作为对猪肉脯的嫩化方法。
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| 关 键 词： | 猪肉脯 嫩化 木瓜蛋白酶 焦磷酸钠 三聚磷酸钠 六偏磷酸钠 |
Comparison between tenderizing effects of papain and compound phosphate on dried meat slice |
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| LI Pei-hong,WANG Huai-xin,XUN Yan-jun. Comparison between tenderizing effects of papain and compound phosphate on dried meat slice[J]. Meat Industry, 2011, 0(2) |
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| Authors: | LI Pei-hong WANG Huai-xin XUN Yan-jun |
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| Abstract: | Tenderizing effects of compound phosphate and papain on dried meat slice were studied in this article.Firstly,the response surface method was used to optimize the technological conditions,and results showed as follows: sodium pyrophosphate concentration(g/100ml) was 0.3085;sodium tripolyphosphate concentration(g/100ml) was 0.2102;sodium hexametaphosphate concentration(g/100 ml) was 0.2571;and tenderizing time was 8 hours.Then the orthogonal test was used to optimize the process conditions,and the results sh... |
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| Keywords: | dried meat slice tenderizing papain sodium pyrophosphate sodium tripolyphosphate sodium hexametaphosphate |
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