木瓜蛋白酶对鸡肉湿腌过程中传质动力学的影响

  • 张晨曦 ,
  • 贺稚非 ,
  • 韩辉 ,
  • 等.
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  • 1(西南大学 食品科学学院,重庆 ,400716) 2(重庆市特色食品工程技术研究中心,重庆,400716)
硕士研究生

收稿日期: 2018-03-01

  修回日期: 2018-03-20

  网络出版日期: 2018-11-23

基金资助

肉鸡现代产业链关键技术集成研究与产业化示范(农业产业类一)(2016NZ0003-05);2017年国家自然科学基金项目(31671787);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

Effect of papain on mass transfer kinetics of chicken during wet-curing

  • ZHANG Chen-xi ,
  • HE Zhi-fei ,
  • HAN Hui ,
  • et al.
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China) 2 (Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)

Received date: 2018-03-01

  Revised date: 2018-03-20

  Online published: 2018-11-23

摘要

以新鲜鸡肉为实验对象,分析不同木瓜蛋白酶添加量(占腌制液质量0%、0.06%、0.12%、0.18%、0.24%)对鸡肉湿腌过程中传质动力学、硬度以及压榨损失的影响。研究表明:添加木瓜蛋白酶对鸡肉湿腌过程中的传质动力学参数具有显著影响,随着腌制液中酶浓度的增加,鸡肉的水分变化Δwidth=20,height=14,dpi=110、盐分变化Δwidth=31,height=17,dpi=110以及总重变化Δwidth=17,height=14,dpi=110不断增加,腌制9 h内水分盐分快速渗透;硬度降低;压榨损失随着腌制时间的延长有一定降低;腌制过程中鸡肉的Δwidth=20,height=14,dpi=110、Δwidth=31,height=17,dpi=110、Δwidth=17,height=14,dpi=110值与腌制时间t0.5具有很好的相关性(R2≥0.902),较好的适用于本研究;酶浓度0.18%与0.24%时鸡肉腌制有效扩散系数De最大(1.02×10-9);表明腌制液中添加木瓜蛋白酶可以有效提高肉制品腌制速率。

本文引用格式

张晨曦 , 贺稚非 , 韩辉 , 等. . 木瓜蛋白酶对鸡肉湿腌过程中传质动力学的影响[J]. 食品与发酵工业, 2018 , 44(10) : 65 -70 . DOI: 10.13995/j.cnki.11-1802/ts.017132

Abstract

Fresh chicken was used as experimental object to analyze the effects of different papain levels (0%,0.06%,0.12%,0.18%,0.24%) on the mass transfer kinetics, hardness and press loss influences. Results showed that the addition of papain has a significant effect on the mass transfer kinetic parameters during wet pickling of chicken. With the increase of enzyme concentration in pickling solution, the changes of water content, salt content and total weight of chicken meat increased continuously. During 9 h of pickling, water and salt penetrated rapidly into chicken meat to reduce its hardness. Squeezing loss slightly lowered with pickling time extending. The curing process of chicken′s Δwidth=23,height=17,dpi=110,Δwidth=35,height=17,dpi=110,Δwidth=20,height=17,dpi=110 and curing time t0.5 had good correlations (R2≥0.902), and were more suitable for this study. The maximum effective diffusion coefficient De (1.02×10-9) of chicken marinated at 0.18% and 0.24% of enzyme concentrations indicated that the addition of papain could improve the curing rate of meat products effectively.
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