木瓜蛋白酶嫩化牛肉效果的研究

采用TA-XT2i质构仪，研究木瓜蛋白酶处理对牛肉嫩度的影响，对酶活力、pH值、处理温度、处理时间进行实验，并通过L9(34)正交试验选择出最佳嫩化工艺。结果表明：木瓜蛋白酶液的酶活、pH值、处理温度、处理时间对牛肉的持水力、烹饪失水率、剪切力均有显著的影响。木瓜蛋白酶最佳嫩化条件：酶用量20U/g(0.01%)、pH7.0、处理温度37℃、处理时间1.5h；或酶用量40u/g (0.02%)、pH7.0、处理温度20℃、处理时间1.5h。因素的显著性次序为：处理温度＞处理时间＞酶活＞pH值。

Study on Effects of Papain Treatment on Tenderness of Beef

By using TA-XT2i texture analyzer, the effects of papain activity, pH, treatment temperature and time on tenderness of beef were determined, and then L9(34) orthogonal test was applied to optimize the tenderization process of beef with pepain. The results showed that all of papain activity, pH, pretreated temperature and time can significantly affect water holding capacity, water loss rate in cooking and shearing force of beef, and the sequence of the significance of these factors is as follows: temperature > time > enzymic activity > pH. Moreover, the optimum conditions of papain-induced tenderization are papain dose 20 U/g beef, pH 7.0, 37 ℃, and treatment time 1.5 h or papain dose 40 U/g beef, pH 7.0, 20 ℃, and treatment time 1.5 h.