木瓜蛋白酶嫩化鹿肉方法的研究

对木瓜蛋白酶嫩化鹿肉的工艺参数进行研究。采用不同浓度的酸性蛋白酶（0.02%、0.03%、0.04%）、不同处理时间（30、60、90min）对鹿肉进行嫩化,研究其嫩化效果。对酶法嫩化鹿肉的剪切力、咀嚼力、弹性、p H、游离氨基酸含量进行测定。结果表明,木瓜蛋白酶法嫩化鹿肉后,剪切力值、咀嚼力值显著降低（p<0.01）,其降幅几乎都在50%以上;p H升高,且极显著（p<0.01）;游离氨基酸含量显著增加,且极显著（p<0.01）。最佳嫩化条件为:酶浓度0.04%,处理时间60min。咀嚼力值与剪切力值存在正相关关系（r=0.9721）,游离氨基酸含量与剪切力值之间存在负相关关系（r=-0.9356）。 

Study on papain venison tenderizing methods

The work was to study the processing parameters of venison tenderization method,namely papain tenderizing. The effects of papain tenderizing were evaluated by different concentrations of acid proteinase(0.02%,0.03% and 0.04%) and different processing time(30 60,and 90min). As for the enzymatic venison tenderizing,results of shear stress,masticatory forces,elasticity,p H,and the free amino acid contents indicated that the values of shear stress and masticatory forces declined significantly(p<0.01) and fell by more than50%,p H and the free amino acid contents increased significantly(p<0.01). The optimal papain tenderizing conditions were as follows:enzyme concentration 0.04%,processing time 60 min. In addition,there existed the positive relation between the values of masticatory forces and shear stress(r=0.9721),and the negative relation between the free amino acid contents and shear stress(r=-0.9356).