以系水力、蒸煮损失和剪切力为评价指标,结合滚揉处理,研究了木瓜蛋白酶在不同的添加量、p H值、处理温度和处理时间下对马肉嫩度的影响,并利用正交试验优化出了木瓜蛋白酶最佳嫩化条件。实验结果表明:木瓜蛋白酶的添加量、p H值、处理温度和处理时间对马肉的系水力、蒸煮损失和剪切力均有显著的影响;在木瓜蛋白酶的添加量15 U/g,处理温度50℃,p H 6.0,处理时间1 h;或者木瓜蛋白酶添加量为10 U/g,处理温度50℃,p H 6.0,处理时间1.5 h的条件下,添加木瓜蛋白酶均能达到理想的嫩化效果。

In this experiment,water-holding capacity,cooking loss and shear force were used as evaluation index to study the effects of papain treatment combined with rolling treatment on tenderness of horsemeat under different papain dose,p H value,processing temperature and processing time. The orthogonal test was used to get the best conditions for papain. The results showed that papain dose,p H value,processing temperature and processing time had significant effects on water holding capacity,cooking loss and shear force of horsemeat. Under the conditions including papain dose 15 U / g,treatment temperature 50 ℃,p H6. 0,the processing time of 1 h or the conditions including papain dose 10 u / g,temperature 50 ℃,p H6. 0,processing time 1. 5 h,adding papain could achieve better tenderizing effect.