CAJ | 학술논문

通过化学试剂和外源酶的作用，根据感官评定、蒸煮损失和剪切力的测定结果，确定嫩化效果明显的一组试剂，再通过单因素实验和正交优化实验，确定最优的实验条件和最优作用时间。通过单因素实验得到木瓜蛋白酶的最佳作用温度为30℃，最佳作用时间为1.5 h，最佳作用质量浓度为0.5 g/L，碳酸钠的最佳质量浓度为m（Na2CO3）：V（H2O）=6 g/dL，复合磷酸盐的添加量为肉质量的0.5%；复合磷酸盐的质量比为：m（多聚磷酸钠）：m（焦磷酸钠）：m（六偏磷酸钠）=2：2：1。并通过正交优化实验确定最适的添加量为木瓜蛋白酶0.7 g/L，温度30℃，碳酸钠质量浓度6 g/dL，聚磷酸钠、焦磷酸钠、偏磷酸钠的质量比为2∶2∶1，添加量为肉质量的0.5%，然后在此条件下确定最适作用时间为1.5 h，达到了猪肉煮熟嫩化的目的。
통과화학시제화외원매적작용，근거감관평정、증자손실화전절력적측정결과，학정눈화효과명현적일조시제，재통과단인소실험화정교우화실험，학정최우적실험조건화최우작용시간。통과단인소실험득도목과단백매적최가작용온도위30℃，최가작용시간위1.5 h，최가작용질량농도위0.5 g/L，탄산납적최가질량농도위m（Na2CO3）：V（H2O）=6 g/dL，복합린산염적첨가량위육질량적0.5%；복합린산염적질량비위：m（다취린산납）：m（초린산납）：m（륙편린산납）=2：2：1。병통과정교우화실험학정최괄적첨가량위목과단백매0.7 g/L，온도30℃，탄산납질량농도6 g/dL，취린산납、초린산납、편린산납적질량비위2∶2∶1，첨가량위육질량적0.5%，연후재차조건하학정최괄작용시간위1.5 h，체도료저육자숙눈화적목적。
In order to tender the pork meat by the action of chemical agents and exogenous enzymes, sensory evaluation, cooking loss and chewiness force were evaluation to determine a group of agents which has the most significant tenderizing effect, and then determine the optimal experimental condition by the single factor experiment and the orthogonal experiment. Eventually, the best group was obtained. Then, on the basis of the single factor experiments, we designed the orthogonal experiment and obtained the optimal conditions. Finally, papain, sodium and compound phosphate were combined as the pork tenderness treatment. For papain, the optimum reaction temperature was 30 ℃, optimum reaction time was 1.5 hand the optimal concentration was 0.5 g/L For Na2CO3, the optimum added content(mNa2CO3∶vH2O)was 6%. The optimal content of phosphate compounds was 0.5%, and the ratio among these phosphate compounds was sodium polyphosphate:pyrophosphate:hexametaphosphate=2∶2∶1. Meanwhile according to the orthogonal experiment ,optimized conditions of papain was content of papain 0.7 g/L, temperature 30 ℃, 6% of sodium carbonate concentration, compound phosphate (sodium tripolyphosphate ,sodium pyrophosphate, sodium metaphosphate=2∶2∶1),0.5%addition level. Then the optimum time of pretreatment was 1.5h in this condition.