摘要
为保持工业生产中淡水鱼肉制品的嫩度,本文以鲌鱼为对象系统研究了复合磷酸盐、Ca Cl2和木瓜蛋白酶对鱼肉剪切力的影响,运用响应面分析法优化嫩化工艺,并通过扫描电镜观察嫩化前后鱼肉表面微观结构的变化。结果表明,复合磷酸盐浓度（0.8‰~1.6‰）、Ca Cl2浓度（1.0‰~2.0‰）和木瓜蛋白酶浓度（1.0‰~2.0‰）可显著降低鲌鱼肉剪切力。响应面分析结果显示,影响鱼肉剪切力的各因素主次顺序为Ca Cl2〉复合磷酸盐〉木瓜蛋白酶;最优嫩化剂组合为：复合磷酸盐1.3‰、Ca Cl21.6‰、木瓜蛋白酶1.5‰,嫩化后鱼肉的剪切力为0.073 kg/mm,与对照组鱼肉相比显著降低;扫描电镜结果显示,嫩化1.0 h后鱼肉肌纤维间连接物减少,肌纤维膨胀,并出现裂纹,嫩化效果明显。
Culter alburnus（ CA） were used to examine the tenderizing effects of compound phosphate,calcium chloride and papain by shearing stress in order to maintain the tenderness of semi- finished products from fresh water fish. Response surface methodology（ RSM） and scanning electron microscope（ SEM） were applied to optimize the tenderizer conditions and observe the surface microstructure of CA samples.The results showed that shearing force of CA samples was decreased significantly and the concentration of phosphate,calcium chloride and papain were 0.8‰~1.6‰,1.0‰~2.0‰ and 1.0‰~2.0‰ respectively.According to the results of RSM,the order influenced was chloride calcium（ Ca Cl2） 〉phosphate 〉papain,the optimum composition of phosphate 1.3‰,Ca Cl21.6‰ and papain 1.5‰ was determined.Shearing force of CA samples was decreased to 0.073 kg / mm with optimum composition.In the case of surface microstructure results,the connective tissues in tenderized 1.0 h meat were less than it in the controls.Moreover,enlarged myofiber with cracks were observed on tenderized CA meat.In conclusion,obvious improvements on the meat tenderness were presented by the tenderizers at optimum composition.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第16期259-263,268,共6页
Science and Technology of Food Industry
基金
湖北省重大科技创新计划(2015ABA038)
湖北省科技支撑计划(2014BBA158)
湖北省农业科技创新中心项目(2016-620-000-001-036)
国家科技支撑计划(2014BAA03B05)
关键词
鲌鱼
嫩化
响应面法
扫描电镜
Culter alburnus
tenderization
response surface methodology
scanning electron microscopy
