外源胶原酶对牛肉嫩度的影响
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摘要
嫩度是肉最为重要的食用品质,与肌原纤维蛋白、结缔组织、肌间脂肪以及肌肉持水性紧密相关。研究从鲜活鲫鱼中提取到一种胶原酶粗酶,首先研究了pH值、盐浓度、胶原酶添加量对胶原酶活性的影响;接着以pH值、盐浓度、胶原酶添加量为三个因子,分别设定三个水平,以剪切力为测定指标进行L_9(3~3)正交设计,研究其对牛肉嫩度的影响。研究结果表明:胶原酶最适pH值为6.5、最适盐浓度为0.2mol/L、胶原酶添加量与酶促反应速度呈正相关关系;胶原酶添加量、盐浓度对牛肉嫩度有显著影响,因子影响排序为胶原酶添加量>盐浓度>p H值;正交设计最适条件为pH值6.5、盐浓度4.1%、酶添加量0.3%。
Tenderness was the most important edible quality of meat,and it was closely related to myofibrillar protein,connective tissue,intermuscular fat and water holding capability of muscle. A kind of crude collagenase was extracted from live and fresh auratus,and the effect of pH,salt concentration and adding amount of collagenase on the collagenase activity were firstly studied. Then pH, salt concentration,collagenase dosage were taken as three factors,and three levels were set respectively,and shear stress was taken as determining index,and L_9(3~3) orthogonal design was conducted,and the effect of it on the tenderness of beef was studied. The results showed that the optimum pH of collagenase was 6. 5,and the optimum salt concentration was 0. 2 mol/L,there was a positive correlation between adding amount of collagenase and enzymatic reaction rate. The adding amount of collagenase and salt concentration had a significant effect on the tenderness of beef,and the factors affecting sequencing was adding amount of collagenase,salt concentration and p H. The optimum condition was obtained by orthogonal design and it was pH 6. 5,salt concentration 4. 1% and adding amount of collagenase 0. 3%.
Tenderness was the most important edible quality of meat,and it was closely related to myofibrillar protein,connective tissue,intermuscular fat and water holding capability of muscle. A kind of crude collagenase was extracted from live and fresh auratus,and the effect of pH,salt concentration and adding amount of collagenase on the collagenase activity were firstly studied. Then pH, salt concentration,collagenase dosage were taken as three factors,and three levels were set respectively,and shear stress was taken as determining index,and L_9(3~3) orthogonal design was conducted,and the effect of it on the tenderness of beef was studied. The results showed that the optimum pH of collagenase was 6. 5,and the optimum salt concentration was 0. 2 mol/L,there was a positive correlation between adding amount of collagenase and enzymatic reaction rate. The adding amount of collagenase and salt concentration had a significant effect on the tenderness of beef,and the factors affecting sequencing was adding amount of collagenase,salt concentration and p H. The optimum condition was obtained by orthogonal design and it was pH 6. 5,salt concentration 4. 1% and adding amount of collagenase 0. 3%.
引文
1 Chris R.calkins,Ph.D.and Gary Sullivan.University of Nebraska,Adding Enzymes to Improve Beef Tenderness,beef facts product enhancement,2007.
2 R.Lakshmanan a,Margaret F.Patterson b,John R.Piggott a Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage,Food Chemistry 90(2005)541-548
3 聂远洋,李璐,温文婷等.牛肉的外源性蛋白酶嫩化技术研究进展[J].肉类研究,2013,27(6):44-48
4 崔保威.剔骨吊挂排酸及组织蛋白酶L对牛肉嫩度的影响[D].南京:南京农业大学博士学位论文,2016.
5 A.L.Phillips,W.J.Means,N.Kalchayanand,etc.Bovine placental protease specificity toward muscle connective tissue proteins,Journal of Animal Science 2000,78(7):1861-1866
6 Roman Buckow a,Binh Quong Truong b,Cornelis Versteeg,Bovine cathepsin D activity under high pressure,Food Chemistry 2010,120(2):474-481
7 张西轩.胶原酶产生菌的鉴定及所产胶原酶酶学特性研究[D].天津:天津商业大学硕士学位论文,2016.
8 李春保.牛肉肌内结缔组织变化对其嫩度影响的研究[D].南京:南京农业大学博士学位论文,2006.
2 R.Lakshmanan a,Margaret F.Patterson b,John R.Piggott a Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage,Food Chemistry 90(2005)541-548
3 聂远洋,李璐,温文婷等.牛肉的外源性蛋白酶嫩化技术研究进展[J].肉类研究,2013,27(6):44-48
4 崔保威.剔骨吊挂排酸及组织蛋白酶L对牛肉嫩度的影响[D].南京:南京农业大学博士学位论文,2016.
5 A.L.Phillips,W.J.Means,N.Kalchayanand,etc.Bovine placental protease specificity toward muscle connective tissue proteins,Journal of Animal Science 2000,78(7):1861-1866
6 Roman Buckow a,Binh Quong Truong b,Cornelis Versteeg,Bovine cathepsin D activity under high pressure,Food Chemistry 2010,120(2):474-481
7 张西轩.胶原酶产生菌的鉴定及所产胶原酶酶学特性研究[D].天津:天津商业大学硕士学位论文,2016.
8 李春保.牛肉肌内结缔组织变化对其嫩度影响的研究[D].南京:南京农业大学博士学位论文,2006.