超声辅助无花果叶蛋白酶复合嫩化剂对猪脯肉嫩度的影响

考察不同的嫩化剂、超声时间、超声功率、原料肉水分、嫩化剂用量、嫩化温度、嫩化时间和p H值等因素对猪脯肉嫩化的影响,通过单因素和正交试验,获得无花果叶蛋白酶嫩化明显优于木瓜蛋白酶,复合酶优于单一酶,酶嫩化优于无机物嫩化;超声对无花果叶蛋白酶复合嫩化剂嫩化猪脯肉有促进作用,可缩短嫩化时间1/3;最优嫩化条件为超声功率240 W、超声时间5 min、无花果叶蛋白酶复合嫩化剂用量4.0 g/100 g肉样、嫩化温度50℃、嫩化时间60 min、p H 7.5。在此条件下嫩化所得的猪脯肉柔软细嫩、多汁,富有弹性,明显改善了口感,嫩化效果极佳。

Optimization of Pork Tenderization Using Ultrasound Treatment Combined with Tenderizer Combination

This study aimed to investigate the effect of different tenderizers, ultrasonic power, irradiation time, pork water content, tenderizer dosage, tenderization temperature, time and pH on pork tenderness. Fig leaf protease was a significantly better tenderizer than papain, and various enzymes were more effective when used in combination than when used individually. In addition, enzymes were better tenderizers than inorganic compounds. Ultrasonic treatment could facilitate the tenderization of pork by combinations of fig leaf protease and other tenderizers, reducing the tenderization time by one-third. Using one-factor-at-a-time method and orthogonal array design, the optimal tenderization conditions were determined to be ultrasonic irradiation at 240 W for 5 min and tenderization at 50 ℃ and pH 7.5 for 60 min with 4.0 g of a tenderizer combination containing fig leaf protease per 100 g of meat, yielding a soft, juicy and elastic product with improved mouth feeling and excellent tenderness.