| 氯化钙-木瓜蛋白酶-碳酸氢钠嫩化体系改善原切牦牛排嫩度 |
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| 引用本文： | 杨鸿基,韩玲,孔祥颖,马君义,张文华,余群力. 氯化钙-木瓜蛋白酶-碳酸氢钠嫩化体系改善原切牦牛排嫩度[J]. 食品科学, 2019, 40(20): 261-268. DOI: 10.7506/spkx1002-6630-20181018-198 |
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| 作者姓名： | 杨鸿基 韩玲 孔祥颖 马君义 张文华 余群力 |
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| 作者单位： | （1.甘肃农业大学食品科学与工程学院，甘肃 兰州 730070；2.海北州畜牧兽医科学研究所，青海 海北 810200；3.青海百德投资发展有限公司，青海 西宁 810000；4.中卫市夏华清真肉食品有限公司，宁夏 中卫 755000） |
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| 基金项目： | 现代农业产业（肉牛牦牛）技术体系建设专项（CARS-37）；青海省重点研发与转化计划项目（2017-NK-C6） |
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| 摘 要： | 为开发一种牦牛排的新型嫩化工艺，利用响应面法优化确定牦牛排嫩化的最优条件。结果表明：在氯化钙质量浓度10.19 mg/mL、木瓜蛋白酶活力14.94 U/g、碳酸氢钠质量浓度20.95 mg/mL、腌制时间12.32 h条件下，牦牛排的剪切力为1.801 kg，比对照组降低了62.13%；感官评分为4.61，比对照组增加了147.84%。同时，氯化钙和木瓜蛋白酶的使用量分别下降了74.53%和70.12%。该结果可为企业牦牛排品质控制及标准化生产提供依据。
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| 关 键 词： | 牦牛排 氯化钙 木瓜蛋白酶 碳酸氢钠 响应面 嫩度 |
YANG Hongji,HAN Ling,KONG Xiangying,MA Junyi,ZHANG Wenhua,YU Qunli |
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| YANG Hongji,HAN Ling,KONG Xiangying,MA Junyi,ZHANG Wenhua,YU Qunli. YANG Hongji,HAN Ling,KONG Xiangying,MA Junyi,ZHANG Wenhua,YU Qunli[J]. Food Science, 2019, 40(20): 261-268. DOI: 10.7506/spkx1002-6630-20181018-198 |
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| Authors: | YANG Hongji HAN Ling KONG Xiangying MA Junyi ZHANG Wenhua YU Qunli |
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| Affiliation: | (1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;2. Haibei Institute of Animal Science and Veterinary, Haibei 810200, China;3. Qinghai Baide Investment Development Limited Company, Xining 810000, China;4. Zhongwei Xiahua Muslim Meat Limited Company, Zhongwei 755000, China) |
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| Abstract: | The purpose of this paper was to develop a new process for the tenderization of yak steak. By using response surface methodology, the optimal operating conditions were determined as follows: calcium chloride concentration 10.19 mg/mL, papaya activity 14.94 U/g, sodium bicarbonate concentration 20.95 mg/mL, and treatment time 12.32 h. The shear force value and sensory score of yak steak treated under these conditions were 1.801 kg and 4.61 points, which was 62.13% lower and 147.84% higher than the control group, respectively. Meanwhile, the use of calcium chloride and papain decreased by 74.53% and 70.12%, respectively. The results can provide a basis for quality control and standardized production of yak steak. |
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| Keywords: | yak steak calcium chloride papain sodium bicarbonate response surface methodology tenderness |
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