Cheng Yimei, Jiang Xiaofeng, Xue Yufei, Qi Fengmin, Dai Zhiwei, Guan Dong, Kong Lingming
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, 830052 China.
College of Food Engineering, Henan Vocational College of Agriculture, Zhengzhou, 451450 Henan China.
J Food Sci Technol. 2021 Jul;58(7):2528-2537. doi: 10.1007/s13197-020-04759-x. Epub 2020 Sep 7.
In this study, the semitendinosus of horse meat was used as the raw material. The study assessed the variation of the tenderness of horse meat during postmortem aging through the injection of papain, bromelain and fungal protease. The cooking loss of the horse meat became worse during postmortem aging. Low concentration of protease improved water retention properties of horse meat. Papain, bromelain and fungal protease had significant influence on MFI and shear force. MFI increased obviously but the shear force decreased significantly with the addition of more protease ( <0.05). During postmortem aging, many small molecules popeptide appeared in treatment group. Myosin light chain 2, 20 KDa, 32 KDa and 75 KDa bands appeared at first, however later they disappeared in the group with high concentration of protease treatment in addition to the disappearance of Desmin and Troponin I. The muscle fiber, perimysium and endomysium were degraded because of papain, bromelain and fungal protease treatment. More muscle fiber fragments appeared during postmortem aging.Thus, the tenderness and eating quality of horse meat were improved by adding three kinds of protease.
本研究以马肉的半腱肌为原料。通过注射木瓜蛋白酶、菠萝蛋白酶和真菌蛋白酶,评估宰后成熟过程中马肉嫩度的变化。马肉的蒸煮损失在宰后成熟过程中变差。低浓度的蛋白酶改善了马肉的保水性。木瓜蛋白酶、菠萝蛋白酶和真菌蛋白酶对肌原纤维小片化指数(MFI)和剪切力有显著影响。随着蛋白酶添加量增加,MFI明显升高而剪切力显著降低(P<0.05)。宰后成熟过程中,处理组出现了许多小分子多肽。最初出现肌球蛋白轻链、20 kDa、32 kDa和75 kDa条带,但在高浓度蛋白酶处理组中,除结蛋白和肌钙蛋白I消失外,这些条带随后也消失了。由于木瓜蛋白酶、菠萝蛋白酶和真菌蛋白酶的处理,肌纤维、肌束膜和肌内膜被降解。宰后成熟过程中出现了更多的肌纤维碎片。因此,添加三种蛋白酶改善了马肉的嫩度和食用品质。