| 木瓜蛋白酶在淘汰蛋鸡腌制风干过程中的嫩化研究 |
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| 引用本文： | 刘海霞,章建浩,王圆圆,普琼.木瓜蛋白酶在淘汰蛋鸡腌制风干过程中的嫩化研究[J].食品与机械,2007,23(2):34-37. |
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| 作者姓名： | 刘海霞 章建浩 王圆圆 普琼 |
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| 作者单位： | 南京农业大学教育部肉品质加工与质量控制重点实验室,南京,210095;南京农业大学农业部农畜产品加工与质量控制重点开放实验室,南京,210095 |
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| 摘 要： | 以木瓜蛋白酶（papain）嫩化淘汰蛋鸡，并将其腌制、风干制成风鸡，通过测定各工艺点的剪切力（WBS）、肌原纤维小片化指数（MFI）、蒸煮损失、总氮（TN）和非蛋白氮（NPN）含量，研究了木瓜蛋白酶的嫩化效果及腌制、风干对酶嫩化效果的影响。结果表明：浓度为0．001％（W：W）木瓜蛋白酶溶液处理的淘汰蛋鸡制成的风鸡，其风味品质综合质量指标达到设计要求，鸡胸肉的剪切力降低了32％，蛋白质水解指数（P．I．％）提高了10％。
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| 关 键 词： | 淘汰蛋鸡 木瓜蛋白酶 嫩化 剪切力 蛋白质水解指数 |
| 收稿时间： | 2006-12-02 |
| 修稿时间： | 2006-12-02 |
Papain tenderizing for rejected layer during salting and air-drying processing |
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| LIU Hai-xia,ZHANG Jian-hao,WANG Yuan-yuan,PU Qiong.Papain tenderizing for rejected layer during salting and air-drying processing[J].Food and Machinery,2007,23(2):34-37. |
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| Authors: | LIU Hai-xia ZHANG Jian-hao WANG Yuan-yuan PU Qiong |
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| Affiliation: | 1. Keylab of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University,Nanjing 210095,China,China;2. Keylab of Food Processing and Quality Control,Ministry of Agriculture,Nanfing Agricultural University,Nanjing 210095, China |
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| Abstract: | The rejected layers were tenderized by papain,and made into air-dry chicken by salting and air-drying maturating.tenderizing effect of papain and the affect of salting and air-drying processing were researched by testing Warner-Bratzler Shear force(WBS),myofibrillar fragmentation index(MFI),cooking loss,total nitrogen(TN)and non-protein nitrogen(NPN)content.The results showed that the quality indices of flavor and tenderness of products,which were tenderized with papain solution of 0.001% concentration,reached design requiement,brisket's WBS of rejected layers was decreased by 32 percent and proteolysis index(P.I.%)was increased by 10 percent. |
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| Keywords: | Rejected Layer Papain Tenderizing Warner-Bratzler Shear force(WBS) Proteolysis index(P I %) |
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