王清波 张慜 杨朝晖

摘要：采用超声波辅助木瓜蛋白酶的方式对生牛肉进行嫩化，探究酶用量、处理温度、超声波功率和超声波时间对牛肉剪切力和感官评分的影响，最终以酶用量、处理温度和超声波功率为嫩化因素，以剪切力为响应值，运用响应曲面法对嫩化牛肉的工艺参数进行优化。结果表明，超声波辅助木瓜蛋白酶嫩化牛肉的最优工艺参数为：酶用量16 U/g，处理温度51℃，超声波功率151 W，超声波时间20 min，此条件下嫩化得到的牛肉剪切力值为3 887.21 g，与对照组（7 629.16 g）相比降低49.0%，试验值与预测值较为吻合。采用超声波辅助木瓜蛋白酶嫩化牛肉，一定程度上可以减少酶的用量，缩短嫩化时间，同时又能保證良好的嫩化效果。

关键词：牛肉；超声波；木瓜蛋白酶；嫩化；响应面优化

中图分类号：S879.2：TS251.5+2文献标识号：A文章编号：1001-4942（2018）05-0136-07

Abstract In this paper， we tenderized the beef using papain combined with ultrasonic to study the effect of enzyme dosage， treatment temperature， ultrasonic power and time on the shear force and sensory evaluation of the beef. Finally， with enzyme dosage， treatment temperature and ultrasonic power as the factors and shear force as the response variable， the tenderization conditions were optimized by response surface methodology. The results showed that the optimal conditions for tenderization of beef by papain combined with ultrasonic were obtained as follows： enzyme dosage at 16 U/g， treatment temperature at 51℃， ultrasonic power at 151 W， and ultrasonic time as 20 minutes. The actual shear force of beef under the optimal conditions was 3 887.21 g， which reduced significantly compared with the control （7 629.16 g） by 49%. The actual value was basically consistent with the predicted values of the model. Papain combined with ultrasonic could not only guarantee nice tenderization effect on beef， but also partly reduce the enzyme dosage and the treatment time.

Keywords Beef； Ultrasonic； Papain； Tenderization； Response surface optimization

嫩度是评价肉类品质的最重要因素之一，它极大地影响了消费者的可接受性[1]。肉质嫩化的主要机理是肌肉组织中的肌动球蛋白、胶原蛋白和弹性蛋白发生水解，结缔组织遭到破坏，被分解成无定形的小块[2]。近年来，食品科学研究者一直在探寻能有效改善肉类品质的嫩化方法[3]。目前国内外应用于肉制品加工工业的嫩化方法主要分为物理法（高压处理、超声波法、滚揉法等）、化学法（钙盐处理、磷酸盐注射、添加淀粉[4]等）和生物嫩化法（外源酶嫩化处理，包括木瓜蛋白酶、无花果蛋白酶、菠萝蛋白酶等）[1]。

作为一种有效的嫩化方法，酶嫩化已经在肉品加工工业中应用了多年。……