响应面法优化预调理火锅牛肉酶法嫩化工艺.doc

《响应面法优化预调理火锅牛肉酶法嫩化工艺.doc》由会员分享，可在线阅读，更多相关《响应面法优化预调理火锅牛肉酶法嫩化工艺.doc（3页珍藏版）》请在淘文阁 - 分享文档赚钱的网站上搜索。

1、响应面法优化预调理火锅牛肉酶法嫩化工艺摘 要：针对预调理火锅牛肉的嫩化工艺，采用木瓜蛋白酶和中性蛋白酶进行复配，研究2 种酶的复配比例、复合酶添加量及酶处理时间对牛肉持水力和硬度的影响。在单因素试验基础上，采用响应面优化设计对工艺条件进行优化，确定复配酶法嫩化最佳工艺条件为：木瓜蛋白酶和中性蛋白酶复配比例1U1.19、复合酶添加量0.085%、嫩化处理时间3.1 h，在确定的最佳工艺条件下加工预调理火锅牛肉，并与常规产品对比，酶法嫩化后的牛肉持水力上升27%，肌原纤维小片化指数提升45%，胶原蛋白溶解度增加29%，剪切力降低29%，硬度降低69%，产品嫩度得到明显改善。 关键词：预调理;牛肉;

2、酶法;嫩化工艺;响应面法 Optimization of Enzymatic Tenderization of Pre-conditioned Hot Pot Beef by Response Surface Methodology ZHANG Lizhitong， ZHANG Jiamin*， WANG Wei， LIU Dayu， TANG Yang， WANG Ke （1.Meat Processing Key Laboratory of Sichuan Province， Chengdu 610106， China; 2.College of Food and Bioengineeri

3、ng， Chengdu University， Chengdu 610106， China; 3.Sichuan Zhangfei Beef Co.Ltd.， Langzhong 610058， China） Abstract： The tenderization of pre-conditioned hot pot beef using a mixture of papain and neutral protease was optimized by one-factor-at-a-time approach and response surface methodology. Mixing

4、ratio between the two enzymes， enzyme dosage and treatment time were considered as independent variables， and water-holding capacity and hardness of beef as responses. It was found that the optimal process conditions were determined as follows： mixing ratio between papain and neutral protease 1：1.19

5、， enzyme dosage 0.085%， and treatment time 3.1 h. Compared with the conventional product， the water-holding capacity of enzymatically tenderized beef increased by 27%， the myofibrillar fragmentation index （MFI） increased by 45%， the solubility of collagen increased by 29%， the shear force decreased

6、by 29%， the hardness dropped by 69%， and the tenderness was significantly improved. Keywords： pre-conditioning; beef; enzymatic method; tenderization process; response surface methodology DOI：10.7506/rlyj1001-8123-20211112-227 中图分类号：TS251.52 文I标志码：A 文章编号： 引文格式： 张李智桐， 张佳敏， 王卫， 等. 响应面法优化预调理火锅牛肉酶法嫩化工艺J

7、. 肉类研究， 2022， 36（3）： . DOI：10.7506/rlyj1001-8123-20211112-227. http：/ ZHANG Lizhitong， ZHANG Jiamin， WANG Wei， et al. Optimization of enzymatic tenderization of pre-conditioned hot pot beef by response surface methodologyJ. Meat Research， 2022， 36（3）： . DOI：10.7506/rlyj1001-8123-20211112-227. http：/ 第 3 页 共 3 页