果蔬汁与蛋白酶联合作用对原料牛肉的质构特性和色泽影响
详细信息Effects of combination of juice derived from fruit and vegetable and protease on the texture characteristics and color of raw beef
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摘要: 利用果蔬汁和蛋白酶对原料牛肉进行联合处理,研究处理前后原料牛肉的质构特性和色泽的变化。研究结果表明,菠萝汁和中性蛋白酶联合处理,与对照组和其它五种果蔬汁和蛋白酶处理组相比,可显著地提高原料牛肉的嫩度,减低其硬度,但处理后原料牛肉的内聚性和胶着性也降低最大,而其色泽基本不变。菠萝汁和中性蛋白酶联合作用原料牛肉的最佳处理条件:混合处理液总浓度(菠萝汁和中性蛋白酶组成比例为3∶1)6%,pH7.0,作用温度50℃。Abstract: Texture characteristics and color of raw beef were studied after raw beefs were treated with combination of juice derived from vegetable and fruit and proteinase. By comparing with non-treated beef samples and beef samples treated with five kinds of vegetable and fruit juice and proteinase it showed that combination treatment of pineapple juice and neutral protease, increased tenderness of raw beef and decreased hardness of raw beef, but cohesion and adhesiveness of treated raw beef largely decreased, and their color was not changed. It was also shown that the optimal processing conditions of raw beef by treatment with pineapple juice and neutral protease were as follows:concentration (the ratio of pineapple juice to neutral protease was 3∶ 1) 6%, pH7. 0, and treatment temperature 50℃.
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