Yoon Da Yeon, Lee Kwang Yeon, Lee Hyeon Gyu
Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea.
Food Sci Biotechnol. 2024 Apr 2;33(13):3029-3036. doi: 10.1007/s10068-024-01556-6. eCollection 2024 Oct.
This study evaluated the effect of ultrasound using papain and sodium bicarbonate (SC) on meat tenderness to achieve the desired texture for elderly individuals. Meats were immersed in distilled water (DW) or papain (PI), ultrasonically treated with papain (UPI), or ultrasonically treated with papain and SC (UPIS). Response surface methodology was used to optimize the processing conditions with the lowest hardness, and the optimal conditions were determined as follows: 400 U/mL papain, ultrasonic for 30 min, and 4% SC. Hardness, color, and myofibrillar fragmentation index (MFI) were investigated. The hardness followed the order of DW (22.50 N), PI (18.62 N), UPI (12.08 N), and UPIS (7.16 N), and UPIS showed the highest MFI. Papain and SC affected the color of the meat. Overall, ultrasound-assisted treatment using papain and SC resulted in hardness levels of less than 7.8 N, which can be easily compressed by low tongue pressure.
本研究评估了使用木瓜蛋白酶和碳酸氢钠（SC）的超声处理对肉嫩度的影响，以实现适合老年人的理想质地。将肉浸泡在蒸馏水（DW）或木瓜蛋白酶（PI）中，用木瓜蛋白酶进行超声处理（UPI），或用木瓜蛋白酶和SC进行超声处理（UPIS）。采用响应面法优化硬度最低的加工条件，确定的最佳条件如下：400 U/mL木瓜蛋白酶、超声处理30分钟和4% SC。研究了硬度、颜色和肌原纤维破碎指数（MFI）。硬度顺序为DW（22.50 N）、PI（18.62 N）、UPI（12.08 N）和UPIS（7.16 N），且UPIS的MFI最高。木瓜蛋白酶和SC影响肉的颜色。总体而言，使用木瓜蛋白酶和SC的超声辅助处理使硬度水平低于7.8 N，低舌压即可轻松压缩。
