Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China; Zhoushan Customs House of Hang Zhou Customs District of the PRC, PR China.
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China.
Food Res Int. 2020 May;131:108991. doi: 10.1016/j.foodres.2020.108991. Epub 2020 Jan 11.
Jumbo squid (Dosidicus gigas) muscle is rather hard and tough, which directly affects consumer acceptance. In this study, the tenderization effect of bromelain and papain on squid muscle during enzymolysis is examined and compared with an untreated control and water-treated sample. Squid mantle were incubated with different solutions (water, bromelain, and papain solution) for 40 min in a 30 °C water bath. Then, the mantle samples were subjected to water holding capacity (WHC) analysis, texture evaluation, biochemical determination, and histological observations. The results revealed that bromelain and papain disadvantageously decrease the water holding capacity when compared to the control and water-treated samples. Furthermore, following tenderization with bromelain or papain, muscle hardness, shear force, myofibrillar protein content, and Ca ATPase activity were all significantly decreased. Additionally, some essential amino acids were released following tenderization. When examining the myofibrillar fragmentation index (MFI), bromelain and papain were shown to cause high levels of hydrolysis in myofibrillar and sarcoplasmic proteins. Moreover, microstructural imaging indicated that the tenderization treatments disrupted myofibrils and generated a larger number of small fragments in the muscle tissues, subsequently decreasing microstructure stability and integrity. SDS-PAGE analysis confirmed that bromelain and papain have a high proteolytic activity, with some small peptides and/or short fragments detected post-tenderization. The results presented herein demonstrated that bromelain and papain improved squid muscle tenderness and can be utilized to ensure a more desirable squid product.
大王乌贼肌肉质地坚硬，直接影响消费者的接受度。本研究考察了菠萝蛋白酶和木瓜蛋白酶在鱿鱼肌肉酶解过程中的嫩化效果，并与未经处理的对照组和水对照组进行了比较。鱿鱼外套膜在 30°C水浴中分别用不同溶液（水、菠萝蛋白酶和木瓜蛋白酶溶液）孵育 40min。然后，对外套膜样品进行保水性（WHC）分析、质地评价、生化测定和组织学观察。结果表明，与对照组和水对照组相比，菠萝蛋白酶和木瓜蛋白酶会不利地降低保水性。此外，用菠萝蛋白酶或木瓜蛋白酶嫩化后，肌肉硬度、剪切力、肌原纤维蛋白含量和 Ca ATPase 活性均显著降低。此外，一些必需氨基酸在嫩化后被释放出来。在检查肌原纤维碎片化指数（MFI）时，发现菠萝蛋白酶和木瓜蛋白酶对肌原纤维和肌浆蛋白有很高的水解作用。此外，微观结构成像表明嫩化处理破坏了肌纤维，并在肌肉组织中产生了更多的小片段，从而降低了微观结构的稳定性和完整性。SDS-PAGE 分析证实，菠萝蛋白酶和木瓜蛋白酶具有很高的蛋白水解活性，嫩化后检测到一些小肽和/或短片段。本研究结果表明，菠萝蛋白酶和木瓜蛋白酶提高了鱿鱼肌肉的嫩度，可以用来确保鱿鱼产品更受欢迎。
