木瓜蛋白酶嫩化鹅胸肉的工艺优化

Process Optimization of Tenderizing Goose Meat with Papain

摘要:

为改善鹅肉品质，该研究采用木瓜蛋白酶嫩化技术旨在分析不同处理条件对鹅肉的影响。在单因素试验的基础上，采用响应面分析进行四因素三水平工艺优化试验。分别以酶的质量分数（A）、温度（B）、pH值（C）、时间（D）四个因素作为自变量，以感官特征作为响应面指标，通过回归分析确定了获得最佳感官的加工条件为酶的质量分数0.076%，温度60 ℃，pH值7.6，时间55 min。此条件下的感官评价可以达到82.5分，于鹅肉处理前（59.7）有显著提高，剪切力为26.47 N，相比于嫩化前下降了38.83%，整体品质有明显的改善。实际感官品质结果与模型值接近，说明该模型具有良好的预测效果。为建立酶法嫩化技术提供了一定的数据和理论基础。

Abstract:

To improve the quality of goose meat, enzymatic tenderization with papain was used, and the effects of different treatment conditions on goose meat were analyzed. Based on the results of single-factor experiments, response surface methodology with four factors and three levels was applied for process optimization. Papain concentration (A), temperature (B), pH (C), and incubation time (D) were used as independent variables, and sensory characteristics were set as the response surface indicator. Through regression analysis, the optimal process conditions for obtaining the best sensory properties were enzyme concentration of 0.076%, temperature of 60 ℃, pH of 7.6, and incubation time of 55 min. The predicted score of sensory evaluation under these conditions was 82.5, which was significantly improved from the value without treatment (59.7). The shear force was 26.47 N, which was 38.83% lower than that before tenderization, and the overall quality was significantly improved. The actual sensory quality results were close to the model values, indicating that the model exhibited satisfactory predictive performance. This work provides preliminary data and builds a theoretical foundation to establish practical processing techniques for the enzymatic tenderization of goose meat.