摘要
为了探究木瓜蛋白酶与谷氨酰胺转氨酶改善减磷牛排持水力及品质的效果,本文以新鲜牛外脊肉为研究对象,以持水力、低场核磁、扫描电镜和剪切力等研究方法为评价指标进行单因素实验,比较对照组(无添加)、磷酸盐组(0.2％、0.4％)、木瓜蛋白酶减磷组(0.2％磷酸盐+木瓜蛋白酶(0.03％、0.05％、0.07％))和谷氨酰胺转氨酶减磷组(0.2％磷酸盐+谷氨酰胺转氨酶(0.4％、0.6％、0.8％))对牛排持水力、加工品质和感官品质的影响.结果表明:与0.2％磷酸盐组相比,添加0.05％木瓜蛋白酶显著降低了(P＜0.05)牛排的蒸煮损失(4.89％)和剪切力(25.67N),提高了牛排的感官品质,且与0.4％磷酸盐组相比无显著差异(P＞0.05),因此该处理可有效替代牛排中50％的磷酸盐添加量.在谷氨酰胺转氨酶减磷组中,随着谷氨酰胺转氨酶添加量的增加,蒸煮损失和剪切力均呈逐渐下降趋势,但添加量大于0.6％时,对产品品质无显著改善(P＞0.05).综上,0.05％木瓜蛋白酶处理组能够有效地替代肉类加工中部分磷酸盐的添加,为生产绿色、清洁、减磷的肉制品提供新思路.
Abstract
In this study,the effects of papain and glutamine transaminase on the water-holding capacity and quality of phosphorus-reduced steaks were investigated.Fresh bovine outer spine meat was studied in a one-way test using water-holding capacity,low-field nuclear magnetic resonance relaxation time,scanning electron microscopy,and shear force as evaluation indices.Effects on the water-holding capacity,processing quality,and organoleptic quality of steaks were compared for the control group(non-additive),phosphate group(phosphate additions of 0.2％and 0.4％),papain phosphorus-reduced group(0.2％phosphate with concentrations of 0.03％,0.05％and 0.07％papain),and glutamine aminotransferase phosphorus-reduced group(0.2％phosphate with concentrations of 0.4％,0.6％,and 0.8％glutamine aminotransferase).The results showed that the addition of 0.05％papain significantly reduced(P＜0.05)steak cooking loss by 4.89％and shear force by 25.67 N and improved steak organoleptic quality when compared to the effects for the 0.2％phosphate group,and there were no significant difference(P＞0.05)compared with the 0.4％phosphate group.Therefore,use of this treatment could effectively replace 50％of the amount of phosphate in the steak.In the glutamine aminotransferase phosphorus-reduced group,both cooking loss and shear force gradually decreased with an increase in the addition of glutamine aminotransferase,and no significant improvement(P＞0.05)in product quality was noted when the added amount was greater than 0.6％.In conclusion,papain treatment at a concentration of 0.05％could effectively replace the addition of certain phosphates during meat processing and provide new ideas for the production of green,clean,and phosphorus-reduced meat products.
维普
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