【摘要】 研究了利用木瓜蛋白酶(papain,PA)和谷氨酰胺转氨酶(Transglutaminase,TG)改善猪肉脯质构的条件。在利用PA对猪肉进行嫩化的基础上,再利用TG的交联作用使猪肉脯的质构和感官等指标都得到了明显的改善。优化得到的工艺条件为:PA用量为360 U/g,作用温度为70℃,作用时间为20 min;TG用量为5U/g,作用温度为65℃,作用时间为1.5 h。通过扫描电镜分别观察新鲜猪肉、单纯使用PA后的猪肉、使用PA辅以TG后的猪肉样品的微观结构,发现双酶法处理对肌肉结构产生了明显的作用。验证试验结果表明,PA与TG联合作用下,猪肉脯的各项指标均优于单一PA嫩化后的产品。更多还原

【Abstract】 Papain(PA) and the transglutaminase(TG) were combined to improve the texture of the dry sliced meat.The texture,sensory and other indicators of the dry sliced meat were improved significantly.The optimal process conditions was: the concentration of PA 360U/g,reaction time 20 min under 70℃;the concentration of TG 5 U/g,the reaction time 1.5 hour at 65℃.The scanning electron microscopy(SEM) showed the difference of the micro-structure among untreated pork、PA treatment pork and PA combined with TG treated pork.The results showed that PA combined with the TG treated pork was the best.更多还原