Gerelt B, Ikeuchi Y, Suzuki A
Master's Program in Functional Biology, Graduate School of Science and Technology, 2-8050 Ikarashi, Niigata 950-2181, Japan.
Meat Sci. 2000 Nov;56(3):311-8. doi: 10.1016/s0309-1740(00)00060-7.
The treatment of proteolytic enzymes is one of the popular methods for meat tenderization. In this case, it is very important how to introduce the enzymes into the meat cut. This paper describes meat tenderization by dipping the meat cut in a solution containing proteolytic enzymes after contact-osmotic dehydration. After the dehydration of each piece of meat from culled cow for 18 h by contact-dehydration sheet, each sample was dipped for 3 h in a solution containing papain or proteinases from Aspergillus traditionally used for soysauce production in Japan. It was stored at 3∼4°C for 24, 48 and 168 h, and subjected to texture measurement, sensory evaluations, biochemical analysis and histological observations. The penetration efficiency of the enzyme solution (of around 80%) after the contact-osmotic dehydration seemed to be sufficient. A marked decrease in hardness by texture measurements was observed in the meats treated with proteolytic enzymes and higher sensory scores for tenderness were observed in the meats treated with enzymes as compared with the untreated meat. The papain-treated meat received the highest score in tenderness, but the scores given to juiciness and taste were lower than that of the control. The rapid increases of the fragmentation of myofibrils from the enzyme-treated meat were observed at first 24 h of storage as compared with that of the control. Remarkable degradation of myosin molecule in the myofibrils from the enzyme-treated meats was observed on SDS-PAGE profiles. Considerable degradation of myofibrilar structure especially due to proteolytic removal of Z-lines, was observed among the myofibrils from enzyme-treated meats by electronmicroscopy. The remarkable deformation and disruption of honeycomb-like structure of endomysium were also observed in the meats treated with enzymes. From these results, it was shown that treatment after osmotic dehydration, was effective in tenderizing.
蛋白酶处理是使肉类嫩化的常用方法之一。在这种情况下，如何将酶引入肉块中非常重要。本文描述了在接触渗透脱水后，将肉块浸入含有蛋白酶的溶液中进行肉类嫩化的方法。用接触脱水片对每块淘汰奶牛的肉进行18小时脱水后，将每个样品在含有木瓜蛋白酶或日本传统用于酱油生产的米曲霉蛋白酶的溶液中浸泡3小时。将其在3至4°C下储存24、48和168小时，并进行质地测量、感官评价、生化分析和组织学观察。接触渗透脱水后酶溶液的渗透效率（约80%）似乎足够。与未处理的肉相比，用蛋白酶处理的肉在质地测量中硬度显著降低，并且在用酶处理的肉中观察到更高的嫩度感官评分。木瓜蛋白酶处理的肉在嫩度方面得分最高，但多汁性和味道得分低于对照组。与对照组相比，在储存的最初24小时内，观察到酶处理的肉中肌原纤维的碎片化迅速增加。在SDS-PAGE图谱上观察到酶处理的肉的肌原纤维中肌球蛋白分子有明显降解。通过电子显微镜观察，在酶处理的肉的肌原纤维中，尤其是由于Z线的蛋白水解去除，观察到肌原纤维结构有相当程度的降解。在用酶处理的肉中还观察到肌内膜蜂窝状结构的明显变形和破坏。从这些结果可以看出，渗透脱水后的处理对嫩化是有效的。
