CAJ | 학술논문

对木瓜蛋白酶和风味蛋白酶嫩化淘汰蛋鸭肉的效果进行了探讨,比较了酶解条件下鸭胸肉的肌原纤维小片化指数和剪切力的变化,并分析了肌原纤维小片化指数与剪切力的相关性.结果表明：木瓜蛋白酶对鸭肉的酶解作用更强烈,达到相同的嫩化效果（即相同的肌原纤维小片化指数或剪切力值）所需的酶用量大约为风味蛋白酶的一半.嫩化后鸭肉的肌原纤维小片化指数和剪切力之间存在着显著的相关性,木瓜蛋白酶和风味蛋白酶的这种相关性分别为-0.965和-0.950.
대목과단백매화풍미단백매눈화도태단압육적효과진행료탐토,비교료매해조건하압흉육적기원섬유소편화지수화전절력적변화,병분석료기원섬유소편화지수여전절력적상관성.결과표명：목과단백매대압육적매해작용경강렬,체도상동적눈화효과（즉상동적기원섬유소편화지수혹전절력치）소수적매용량대약위풍미단백매적일반.눈화후압육적기원섬유소편화지수화전절력지간존재착현저적상관성,목과단백매화풍미단백매적저충상관성분별위-0.965화-0.950.
The tendering effects of spent laying duck breast muscle by papain and Flavourzyme were researched,changes of myofibril fragmentation index（MFI） and shear force value at proteolysis by two proteiases were compared,and dependence between MFI and shear force value were analyzed.The results indicated that proteolytic degree of spent laying duck breast muscle by papain was more stronger than Flavourzyme,the papain concentrations required to reach same tenderizing effect（i.e.to reach same MFI or shear force value） was about the half of Flavourzyme.There were significant dependence between MFI and shear force value after the duck tenderization.For papain and Flavourzyme,the dependence were-0.965 and-0.950,respectively.