CAJ | 학술논문

以河鲈鱼为研究对象，以剪切力为考察指标，研究CaCl2、复合磷酸盐、木瓜蛋白酶对鲈鱼半成品的嫩化效果。在单因素试验基础上，采用正交试验设计，对影响鱼肉剪切力的嫩化剂及其添加量进行三因素三水平的优化试验，最后利用扫描电镜，对未嫩化和复合嫩化剂嫩化后的鱼肉微观结构进行观察。结果表明：CaCl21.2 g/kg、复合磷酸盐1.2 g/kg、木瓜蛋白酶1.8 g/kg为最优嫩化剂组合，经该组合嫩化后，鱼肉剪切力最低可降至（8.40±0.13）N （注射方式）和（7.28±0.52）N（涂抹方式）；用扫描电镜观察，鱼肉嫩化后肌纤维变宽、纤维密度降低、纤维间连接组织较少，致密结构变得蓬松。该嫩化剂组合对河鲈鱼肉嫩化效果良好。
이하로어위연구대상，이전절력위고찰지표，연구CaCl2、복합린산염、목과단백매대로어반성품적눈화효과。재단인소시험기출상，채용정교시험설계，대영향어육전절력적눈화제급기첨가량진행삼인소삼수평적우화시험，최후이용소묘전경，대미눈화화복합눈화제눈화후적어육미관결구진행관찰。결과표명：CaCl21.2 g/kg、복합린산염1.2 g/kg、목과단백매1.8 g/kg위최우눈화제조합，경해조합눈화후，어육전절력최저가강지（8.40±0.13）N （주사방식）화（7.28±0.52）N（도말방식）；용소묘전경관찰，어육눈화후기섬유변관、섬유밀도강저、섬유간련접조직교소，치밀결구변득봉송。해눈화제조합대하로어육눈화효과량호。
The tenderization of perch meat with compound phosphate, calcium chloride and papain for the production of semi-finished fish products was investigated. Tenderness was evaluated by shear force. Through single factor and orthogonal array experiments with three factors at three levels, a combination of 1.2 g/kg calcium chloride, 1.2 g/kg compound phosphate and 1.8 g/kg papain was found to be optimal for fish tenderization. The shear force of fish meat was reduced to (8.40± 0.13) N and (7.28± 0.52) N after tenderization treatment by injection and smearing, respectively. Scanning electron microscope (SEM) observation showed that after tenderization, the diameter of myofibers was increased, the density was decreased, connective tissues were reduced and the compact structure became looser compared with controls, implicating that perch meat was well tenderized .