研究了利用木瓜蛋白酶(papain,PA)和谷氨酰胺转氨酶(Transglutaminase,TG)改善猪肉脯质构的条件。在利用PA对猪肉进行嫩化的基础上,再利用TG的交联作用使猪肉脯的质构和感官等指标都得到了明显的改善。优化得到的工艺条件为:PA用量为360 U/g,作用温度为70℃,作用时间为20 min;TG用量为5U/g,作用温度为65℃,作用时间为1.5 h。通过扫描电镜分别观察新鲜猪肉、单纯使用PA后的猪肉、使用PA辅以TG后的猪肉样品的微观结构,发现双酶法处理对肌肉结构产生了明显的作用。验证试验结果表明,PA与TG联合作用下,猪肉脯的各项指标均优于单一PA嫩化后的产品。

Papain(PA) and the transglutaminase(TG) were combined to improve the texture of the dry sliced meat.The texture,sensory and other indicators of the dry sliced meat were improved significantly.The optimal process conditions was: the concentration of PA 360U/g,reaction time 20 min under 70℃;the concentration of TG 5 U/g,the reaction time 1.5 hour at 65℃.The scanning electron microscopy(SEM) showed the difference of the micro-structure among untreated pork、PA treatment pork and PA combined with TG treated pork.The results showed that PA combined with the TG treated pork was the best.