响应面法优化腾冲雪鸡肌肉的酶解工艺
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摘要
腾冲雪鸡是云南省著名的特色珍稀优良鸡种之一,是腾冲市地方特色优势禽种资源,肉骨乌黑、味香肉嫩。本文以腾冲雪鸡肌肉为原料,以水解度为指标,在单因素试验的基础上,选取对肌肉酶解效果影响较大的液固比、酶解时间、酶解温度3个因素,进行响应面试验设计并对其酶解工艺参数进行优化。结果表明,腾冲雪鸡肌肉酶解的最佳工艺参数为:动物蛋白酶加酶量0.66%、液固比3∶1(g/mL)、酶解时间5.25 h、酶解温度51℃,此条件下蛋白质的水解度为57.13%。试验结果为腾冲雪鸡风味物质和复合调味料的开发与利用提供了参考。
Tengchong Snowcock is one of famous fine breeds in Yunnan province,it is the local characteristic poultry resources in Tengchong city,its meat and bone is dark,the meat is fresh and tender,and tastes sweet.The objective of this study was to obtain the enzymatic hydrolysis conditions of Tengchong Snowcock muscles.With Tengchong Snowcock muscle as raw material,and degree of hydrolysis was used as test index,on the basis of single-factor test results,liquid-solid ratio,enzyme hydrolysis time and enzyme hydrolysis temperature were selected to optimize the enzyme hydrolysis conditions by response surface methodology. The following conditions were found to be optimum for the enzymatic hydrolysis:amounts of animal protease of 0.66 %,liquid-solid ratio of 3 ∶ 1(mL/g),enzyme hydrolysis time of 5.25 h and enzyme hydrolysis temperature of 51 ℃,under these conditions,hydrolysis degree of 57.13 % was obtained. The results could provide theoretical foundation of flavoring and compound seasoning process of Tengchong Snowcock chicken.
Tengchong Snowcock is one of famous fine breeds in Yunnan province,it is the local characteristic poultry resources in Tengchong city,its meat and bone is dark,the meat is fresh and tender,and tastes sweet.The objective of this study was to obtain the enzymatic hydrolysis conditions of Tengchong Snowcock muscles.With Tengchong Snowcock muscle as raw material,and degree of hydrolysis was used as test index,on the basis of single-factor test results,liquid-solid ratio,enzyme hydrolysis time and enzyme hydrolysis temperature were selected to optimize the enzyme hydrolysis conditions by response surface methodology. The following conditions were found to be optimum for the enzymatic hydrolysis:amounts of animal protease of 0.66 %,liquid-solid ratio of 3 ∶ 1(mL/g),enzyme hydrolysis time of 5.25 h and enzyme hydrolysis temperature of 51 ℃,under these conditions,hydrolysis degree of 57.13 % was obtained. The results could provide theoretical foundation of flavoring and compound seasoning process of Tengchong Snowcock chicken.
引文
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[16]Toshihide N,Shingo G,Kyo M,et al.Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups[J].Food Chemistry,2016,196:577-583
[17]Adler-Nissen J.Enzymic Hydrolysis of Food Proteins[M].New York:Elsevier Applied Science Publishers,1986
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[21]赵新淮,冯志彪.蛋白质水解物水解度的测定[J].食品科学,1994,15(11):65-67
[22]徐响,孙丽萍,董捷.响应面法及其在食品工业中的应用[J].中国食品添剂,2005,16(2):68-71
[2]沈雪鹰,尹玉安.腾冲雪鸡资源调查[J].中国家禽,1999,21(2):8-9
[3]李敏,李业荣.云南省特色地方鸡产业发展研究-以腾冲雪鸡为例[J].乡村科技,2018(3):30-31
[4]欧茶海,李润泉,丁自柏,等.不同日龄和性别腾冲雪鸡肉的营养成分分析[J].西南民族学院学报(自然科学版),1999,25(2):181-185
[5]王正己,王燕,哈孜·米来,等.雪鸡肉氨基酸和微量元素含量分析[J].野生动物,1997,18(2):28-29
[6]叶绍辉,张华英,段纲,等.60~90日龄不同性别腾冲雪鸡血液生化指标差异研究[J].云南农业大学学报,1999,14(4):345-348
[7]谭丽勤,欧茶海,李润泉,等.60~90日龄腾冲雪鸡肌纤维特性研究[J].云南农业大学学报,2000,15(4):345-348
[8]叶绍辉,欧茶海,丁自柏,等.60和90日龄笼养腾冲雪鸡屠宰性能分析[J].云南畜牧兽医,2000(1):14-15
[9]苗永旺,陈涛,霍金龙,等.利用微卫星标记分析腾冲雪鸡的遗传多样性[J].西南农业学报,2008,21(5):1431-1433
[10]Kurozawa L E,Park K J,Hubinger M D.Optimization of the Enzymatic Hydrolysis of Chicken Meat Using Response Surface Methodology[J].Food Chemistry,2008,73(5):405-412
[11]Benjakul B,Morrissey MT.Protein hydrolysates from Pacific whiting solid wastes[J].Journal of Agricultural and Food Chemistry,1997,45(9):3423-3430
[12]杜华英,叶慧,高国清,等.不同熬制方法对鸡汤品质的影响[J].肉类研究,2013,27(7):26-29
[13]陈海涛,徐晓兰,张宁,等.鸡肉酶解工艺对热反应鸡肉香精香气的影响[J].食品科学,2013,34(9):150-154
[14]刘玉凌,陈雅韵,夏杨毅.酶解鸡汤熬制过程中蛋白质和氨基酸的变化[J].食品工业科技,2015,36(24):235-238
[15]Mehmet B A,Tone M R,Dagbj覬rn S,et al.Modeling of Listeria monocytogenes inactivation by combined high-pressure and mildtemperature treatments in model soup.European Food Research and Technology,2016,242(2):279-287
[16]Toshihide N,Shingo G,Kyo M,et al.Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups[J].Food Chemistry,2016,196:577-583
[17]Adler-Nissen J.Enzymic Hydrolysis of Food Proteins[M].New York:Elsevier Applied Science Publishers,1986
[18]George E P Box,William G Hunter,J Stuart Hunter.Statistics for Experimenters:An Introduction to Design,Data Analysis,and Model Building[M].New Jersey:John Wiley&Sons,2015
[19]杨文博,张英华.蛋白质水解度的测定方法研究[J].中国调味品,2014,39(3):88-90
[20]张汆,陈志宏,陈静,等.肌肉和猪肉蛋白质酶解动力学及产物性质分析[J].食品研究与开发,2017,38(24):15-19
[21]赵新淮,冯志彪.蛋白质水解物水解度的测定[J].食品科学,1994,15(11):65-67
[22]徐响,孙丽萍,董捷.响应面法及其在食品工业中的应用[J].中国食品添剂,2005,16(2):68-71