木瓜蛋白酶对牛肉干嫩化的影响

摘要

Papain is a kind of sulfhydryl protease and it has good protein hydrolysate ability.It iswidely used in food processing,such as meat tenderization,brewing,milk coagulation,modification of mixed dough,etc.China's beef jerky has been using the traditional process; the product is of tough taste and good hardness.In order to improve the tenderness and production rate of beef jerky,adopt single factor and orthogonal methods,take sensory evaluation and shear force value as the indexes to determine the effects of papain in different concentration,injection volume,processing time and processing temperature on tenderization degree of beef jerky.The results show that the tenderization effect is optimal when the concentration of papain is 0.5％,processing time is 3 h,injection volume is 3 ％ and temperature is 50 ℃.Papain concentration has a significant influence on tenderization of beef jerky.%木瓜蛋白酶是一种巯基蛋白酶,有较好的水解蛋白能力,在肉的嫩化、酿造、牛奶的凝固、混合面团的改性等食品加工中广泛使用.我国的牛肉干一直沿用传统的工艺,产品口感坚韧、硬度大.为了提高牛肉干的嫩度和出品率,课题采用单因素、正交的方法,以感官评价和剪切力值为指标,测定木瓜蛋白酶在不同浓度、注射量、处理时间和处理温度下对牛肉干嫩化程度的影响,结果表明:木瓜蛋白酶的使用浓度为0.5％,处理时间为3h,注射量为3％,温度为50℃时,对牛肉的嫩化效果最佳.其中,木瓜蛋白酶的浓度对牛肉干的嫩化影响最显著.