为提高兔副产物利用率并改善兔胃嫩度低、保水性差等问题,该实验分别采用猕猴桃蛋白酶、食品级NaOH及酶-碱联合处理的方式对兔胃进行嫩化处理。通过色泽、pH、剪切力、蒸煮损失、质构、肌原纤维小片化指数、总胶原蛋白含量和微观结构等指标,探究不同嫩化方式对兔胃平滑肌的品质及肌内结缔组织特性影响。结果表明,经不同嫩化处理后,兔胃平滑肌剪切力、蒸煮损失、硬度、咀嚼性、总胶原蛋白含量等指标均显著下降(P<0.05),pH、弹性、肌原纤维小片化指数、可溶性胶原蛋白含量以及胶原蛋白溶解度等指标均显著上升(P<0.05)。与单一嫩化方式处理相比,酶-碱联合处理对兔胃平滑肌的嫩化效果更加显著。结合相关性分析及微观结构变化可知,总胶原蛋白含量是影响平滑肌嫩度的重要因素,酶-碱联合处理可通过降解肌内结缔组织,有效改善兔胃平滑肌的嫩度与保水性。该研究为兔副产物的深加工及平滑肌食品的开发提供了理论基础与技术途径。
This study aimed to promote the utilization of rabbit by-products and solve the issues of poor tenderness along with bad water-retaining property of the rabbit stomach.In this study, the stomach was tenderized using enzyme (kiwi proteinase), alkali (food-grade NaOH), and a combination of enzyme-alkali treatments.Indicators including color, pH, shear force, cooking loss, texture, myofibril fragmentation index, total collagen content, and microstructure were used to explore the effects of different treatments on the quality of rabbit stomach smooth muscle and intramuscular connective tissue.The experimental results showed that the shear force, cooking loss, hardness, chewability, and total collagen content decreased significantly (P<0.05) after three treatments;however, the pH, elasticity, myofibril fragmentation index, soluble collagen content, and collagen solubility notably increased significantly (P<0.05).Compared to the single tenderization method, the enzyme-alkali combined treatment had a more significant tenderizing effect on rabbit smooth muscle.The correlation analysis and microstructural changes showed that the total collagen content was the important factor that affected the smooth muscle tenderness.The combined enzyme-alkali treatment could improve the tenderness and water-retaining property of rabbit gastric smooth muscle effectively through the degradation of intramuscular connective tissue.This study provides a theoretical basis and a technical approach for the deep processing of rabbit by-products and the development of smooth muscle foods.
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