CAJ | 학술논문

以持水力、烹饪失水率及感官评分为指标，探讨复合蛋白酶（木瓜蛋白酶和菠萝蛋白酶）和谷氨酰胺转氨酶（TG）处理对鸭肉的嫩化效果，并通过L9（34）正交试验优化工艺条件.结果表明：复合蛋白酶和谷氨酰胺转氨酶液的酶活、处理温度、处理时间、pH值对鸭肉的持水力和烹饪失水率均有显著影响；复合蛋白酶的最佳嫩化条件为酶用量0.10 mg/mL（即木瓜蛋白酶用量90 U/mL和菠萝蛋白酶用量15 U/mL），作用温度30℃，作用时间40 min，pH 7.2，此条件下的持水力可达91.25%；在复合蛋白酶嫩化基础上，采用谷氨酰胺转氨酶作用的最优工艺条件为酶用量5 U/g原料，作用温度45℃，作用时间80 min，pH 6.5，此条件下的样品持水力达90.51%.
이지수력、팽임실수솔급감관평분위지표，탐토복합단백매（목과단백매화파라단백매）화곡안선알전안매（TG）처리대압육적눈화효과，병통과L9（34）정교시험우화공예조건.결과표명：복합단백매화곡안선알전안매액적매활、처리온도、처리시간、pH치대압육적지수력화팽임실수솔균유현저영향；복합단백매적최가눈화조건위매용량0.10 mg/mL（즉목과단백매용량90 U/mL화파라단백매용량15 U/mL），작용온도30℃，작용시간40 min，pH 7.2，차조건하적지수력가체91.25%；재복합단백매눈화기출상，채용곡안선알전안매작용적최우공예조건위매용량5 U/g원료，작용온도45℃，작용시간80 min，pH 6.5，차조건하적양품지수력체90.51%.
Taking water holding capacity, water loss rate in cooking, color difference value and sensory score of duck meat as main index, effect of tenderization on duck meat by compound protease(papain and bro-melain) and transglutaminase was explored, meanwhile the L9(34) orthogonal test to optimize processing condi-tions was conducted in this paper. Results showed that enzyme activity of compound protease and transgluta-minase, treatment temperature, treatment time and pH value had a significant impact on water holding capacity and water loss rate. Optimal tenderization conditions for compound protease was enzyme dosage 0.02 g(90 U/mL of papain and 15 U/mL of pineapple proteinase), temperature 30℃, treatment time 40 min, pH 7.2, water holding capacity can reach 91.25% under this condition; and based on this processing, optimal tenderization conditions for TG was enzyme dosage 5 U/g, temperature 45℃,action time 80 min,pH 6.5, water holding ca-pacity can reach 90.51%.