摘要
通过实验测定羊肉的系水力、蒸煮损失率和剪切力三个指标,研究了菠萝蛋白酶添加量、超声时间、处理温度和水浴时间的条件对羊肉嫩度的影响,并通过响应面试验优化出了最佳的嫩化条件。实验结果表明,各因素影响显著性依次是:菠萝蛋白酶添加量>处理温度>处理时间>超声时间。菠萝蛋白酶的最佳嫩化条件是:菠萝蛋白酶添加量20U/g,超声处理时间30min,处理温度54.93℃,处理时间2h。
Water - holding capacity, cooking loss and shear force of mutton were taken as evalua- tion indexes. The effects of different bromelain addition, ultrasonic time, treat temperature and water bath time on mutton tenderness were studied. Through responses surface test, the best condition was ob- tained. The results showed that the significance of factors was： bromelain addition 〉 treating temperature 〉 treating time 〉 ultrasonic time. The optimal conditions was that the addition of bromelain was 20U/g, ultrasonic time was 30min, treating temperature was 54.93℃ and treating time was 2h.
出处
《肉类工业》
2015年第3期14-18,共5页
Meat Industry
基金
自治区公益性科研院所改革发展基金"新疆牛羊肉新型快速检测技术的研究"(项目编号KY2012004)
