CAJ | 학술논문

以猪肉肉皮为原料,利用TA-XT2i物性测定仪,研究木瓜蛋白酶和Na2CO3对腊肉肉皮嫩化效果的影响.结果表明:木瓜蛋白酶的用量、处理温度、处理时间对腊肉肉皮的剪切力有显著影响,对腊肉肉皮的复水性影响不明显;Na2CO3的用量对腊肉肉皮的嫩化有一定的影响,处理温度和时间对腊肉肉皮的剪切力和复水性影响不明显.经正交试验获得各因素的显著性次序为:Na2CO3浓度>酶浓度>时间>温度.腊肉肉皮嫩化最优工艺条件:木瓜蛋白酶用量0.02 g/100 mL、Na2CO3的用量6%、处理温度21℃、处理时间2 h.
이저육육피위원료,이용TA-XT2i물성측정의,연구목과단백매화Na2CO3대석육육피눈화효과적영향.결과표명:목과단백매적용량、처리온도、처리시간대석육육피적전절력유현저영향,대석육육피적복수성영향불명현;Na2CO3적용량대석육육피적눈화유일정적영향,처리온도화시간대석육육피적전절력화복수성영향불명현.경정교시험획득각인소적현저성차서위:Na2CO3농도>매농도>시간>온도.석육육피눈화최우공예조건:목과단백매용량0.02 g/100 mL、Na2CO3적용량6%、처리온도21℃、처리시간2 h.
Taken pork rind as material,the tendering effect of papain and Na2CO3 was researched with physical analyzer TA-XT2i.The result showed that:the usage,processing temperature and processing time of papain had a significant impact on the shear force of the bacon skin,while had little impact on the reconstitution properties of bacon skin; the usage of Na2CO3 had an impact on the tenderizing of bacon skin,while the processing temperature and processing time made little difference on the shear force and reconstitution properties of bacon skin.The significant order of various factors obtained by orthogonal test was Na2CO3 concentration> enzyme concentration> time> temperature.The optimal conditions for tenderizing bacon skin were 0.02 g/100 mL of papain、6%of Na2CO3,processing temperature of 21℃and processing time of 2 h.