为提高兔肉的嫩度和保水性,试验以伊拉兔后腿肉为研究对象,以剪切力和蒸煮损失为因变量,首先研究CaCl2、无花果蛋白酶和猕猴桃蛋白酶以单一和复合的形式对兔后腿肉的嫩化效果,研究表明三者复合的效果更显著;再以响应面法优化三者复配比例;以正交试验优化嫩化条件;最后以剪切力,蒸煮损失,肌纤维小片化指数,质构分析作为验证试验的指标。结果显示,当CaCl2、无花果蛋白酶、猕猴桃蛋白酶以质量浓度18、11、6 mg/L复配;在pH=8,温度30 ℃,时间90 min条件下有最显著嫩化效果。处理组剪切力值为15.49 N,蒸煮损失为25.73%,与对照组相比,剪切力、蒸煮损失、硬度分别降低了50%、17%、65%,肌纤维小片化指数及弹性分别增加54%和40%。结果表明,该复合嫩化剂可以显著改善兔肉嫩度及保水性,对兔肉加工具有一定参考价值。
In order to improve the tenderness and water holding capability of rabbit meat, the hind leg meat from Yila rabbit was treated with a combination of CaCl2, ficin and kiwifruit protease as tenderizers. The optimal ratio of tenderizers and the optimal tenderizing condition of compound tenderizer were determined according to the analysis of the shear force, cooking loss, myofibrillar fragmentation index and texture profile of the meat. The results showed that the compound tenderizer had the best tenderizing effect with the optimal proportion (18 mg/L CaCl2, 11 mg/L ficin and 6 mg/L kiwifruit protease) under the optimized condition (tenderized at pH=8 and 30 ℃ for 90 min). Under this condition, the shear force and the cooking loss of the rabbit hind leg meat were 15.49 N and 25.73%, respectively, which reduced by 50% and 17%, respectively, compared to the control. In addition, the hardness of tenderized meat decreased by 65%, the myofibrillar fragmentation index and the elasticity increased by 54% and 40%, respectively. The results showed that the compound tenderizer can significantly improve the tenderness and water holding capability of rabbit meat, which has certain reference value for rabbit meat processing.
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