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.
[1] 薛山. 我国兔产业发展现状及趋势展望[J]. 肉类研究, 2016, 30(8): 44-48.
[2] 王兆明,贺稚非,余力,等. 加热后兔肉中心温度的变化对其品质特性的影响[J]. 食品科学, 2015, 36(19): 67-71.
[3] 宋萃. 四川白兔肉及其肌原纤维蛋白热加工特性研究[D]. 重庆:西南大学, 2017.
[4] 宋丽坤,李诚,杨勇,等. 油炸兔肉酶法预处理及改良剂配方优化[J]. 食品与生物技术学报, 2017, 36(9):76-84.
[5] 杨鸿基,韩玲,孔祥颖,等. 氯化钙-木瓜蛋白酶-碳酸氢钠嫩化体系改善原切牦牛排嫩度[J].食品科学,http://kns.cnki.net/kcms/detail/11.2206.TS.20181218.1349.082.html.
[6] 丛玉艳,张建勋. 氯化钙处理对肉类嫩化的研究进展[J]. 食品研究与开发, 2005,26(5): 184-186.
[7] 诸永志,王道营,徐为民,等. 几种兔肉嫩化方法的研究[J]. 江苏农业科学, 2007(3): 204-206.
[8] BHAT Z F, MORTON J D, MASON S L, et al. Role of calpain system in meat tenderness: A review[J]. Food Science and Human Wellness, 2018, 7(3): 196-204.
[9] LAWRENCE T E, DIKEMAN M E, STEPHENS J W, et al. In situ investigation of the calcium-induced proteolytic and salting-in mechanisms causing tenderization in calcium-enhanced muscle[J]. Meat Science,2004, 66(1): 69-75.
[10] BUNMEE T, JATURASITHA S, KREUZER M, et al. Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows?[J]. Meat Science, 2014, 96(4): 1 440-1 445.
[11] PIGOTT R S, KENNEY P B, SLIDER S, et al. Formulation protocol and dicationic salts affect protein functionality of model system beef batters[J]. Journal of Food Science, 2000, 65(7): 1 151-11 154.
[12] FERNNDEZ-LUCAS J, CASTAEDA D, HORMIGO D. New trends for a classical enzyme: Papain, a biotechnological success story in the food industry[J]. Trends in Food Science & Technology, 2017, 68: 91-101.
[13] RAMEZANI R, AMINLARI M, FALLAHI H. Effect of chemically modified soy proteins and ficin-tenderized meat on the quality attributes of sausage[J]. Journal of Food Science, 2003, 68(1): 85-88.
[14] AMINLARI M, SHEKARFOROUSH S S, GHEISARI H R, et al. Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product[J]. Journal of Food Science, 2009, 74(3): C221-C226.
[15] ZHU X, KAUR L, STAINCLIFFE M, et al. Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility[J]. Meat Science, 2018, 145: 256-265.
[16] 孙倩. 三种不同来源(植物、细菌和真菌)蛋白酶的纯化、性质及应用研究[D]. 北京:中国农业大学, 2016.
[17] CHRISTENSEN M, TΦRNGREN M A, GUNVIG A, et al. Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue.[J]. Journal of the Science of Food and Agriculture, 2009, 89(9): 1 607-1 614.
[18] TOOHEY E S, KERR M J, VAN DE VEN R, et al. The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)[J]. Meat Science, 2011, 88(3): 468-471.
[19] LIU C, XIONG Y L, RENTFROW G K. Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze-thaw abuse[J]. LWT - Food Science and Technology, 2011, 44(10): 2 026-2 031.
[20] MAQSOOD S, MANHEEM K, GANI A, et al. Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness[J]. Journal of Food Science & Technology, 2018, 55(9): 3 427-3 438.
[21] ZHU X, KAUR L, BOLAND M. Thermal inactivation of Actinidin as affected by meat matrix[J]. Meat Science, 2018, 145: 238-244.
[22] BEKHIT A A, HOPKINS D L, GEESINK G, et al. Exogenous proteases for meat tenderization[J]. Critical Reviews in Food Science and Nutrition, 2014, 54(8): 1 012-1 031.
[23] HOMAEI A, STEVANATO R, ETEMADIPOUR R, et al. Purification, catalytic, kinetic and thermodynamic characteristics of a novel ficin from Ficus johannis[J]. Biocatalysis and Agricultural Biotechnology,2017, 10: S1853534904.
[24] ABDEL-NAEEM H H S, MOHAMED H M H. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain[J]. Meat Science,2016, 118: 52-60.
[25] 李雨林, 周海英,申琳, 等. 无花果蛋白酶与木瓜蛋白酶对牛肉嫩化的研究[J]. 肉类工业, 2006(11): 31-33.
[26] 王兆明.兔肉滚揉腌制工艺及品质特性变化研究[D]. 重庆:西南大学, 2016.
[27] 唐福元,刘晓庚,毛匡奇,等. 超声辅助无花果叶蛋白酶复合嫩化剂对猪脯肉嫩度的影响[J]. 食品科学, 2017, 38(12): 211-217.
[28] LI X, SUN Y, PAN D, et al. The effect of CaCl2 marination on the tenderizing pathway of goose meat during conditioning[J]. Food Research International, 2017, 102: 487-492.
[29] SULLIVAN G A, CALKINS C R. Application of exogenous enzymes to beef muscle of high and low-connective tissue[J]. Meat Science, 2010, 85(4): 730-734.
[30] PAULIN D, LI Z. Desmin: A major intermediate filament protein essential for the structural integrity and function of muscle[J]. Experimental Cell Research, 2004, 301(1): 1-7.
[31] 周心雅,贺稚非,李洪军,等. 酸碱度对兔肉肌原纤维蛋白功能性质的影响[J]. 食品与发酵工业,2017,43(11): 176-183.
[32] SHIN H G, CHOI Y M, KIM H K, et al. Tenderization and fragmentation of myofibrillar proteins in bovine longissimus dorsi muscle using proteolytic extract from Sarcodon aspratus[J]. LWT - Food Science and Technology,2008, 41(8): 1 389-1 395.
[33] RAWDKUEN S, JAIMAKREU M, BENJAKUL S. Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex[J]. Food Chemistry,2013,136(2):909-916.
