學生姓名:
陳佑昀
指導教授:
陳冠文
學期:
114下
摘 要:
To optimize meat tenderness, various techniques have been employed, which can be broadly classified into physical, chemical, and protease-assisted methods based on their modes of application. Among these, protease-assisted treatment is considered safe for human health and operates under mild conditions. It has attracted considerable attention in the field of meat tenderization, particularly the use of proteolytic enzymes, which have been proven to achieve desirable tenderness. This effect is primarily attributed to their ability to disrupt the three-dimensional structure of proteins, resulting in a loosened matrix. Papain, bromelain, and ficin are the most commonly used proteases in meat tenderization. These enzymes belong to the cysteine protease family and exhibit broad hydrolytic activity, acting on peptides to degrade myofibrillar proteins (MP) and connective tissues in muscle. This study investigated the effects of proteases on meat quality, focusing on tuna and smoked salted duck. Papain, bromelain, and ficin were all effective in improving the tenderness of tuna, mainly through the hydrolysis of myofibrillar proteins and structural disintegration. Among them, bromelain showed the most significant effect, markedly degrading the myosin heavy chain (MHC), increasing the myofibrillar fragmentation index (MFI), and reducing shear force by 80.44%. It also induced a transition of protein structures from ordered to disordered states. However, excessive hydrolysis led to increased cooking loss, indicating a trade-off between tenderness and water-holding capacity. In smoked salted duck, increasing bromelain concentration (300–1500 U/g) resulted in decreased pH, reduced cooking loss, and effective inhibition of lipid oxidation, as evidenced by a significant decrease in malondialdehyde (MDA) content. Meanwhile, the production of small molecular peptides and free amino acids (up to a 140% increase) enhanced umami and overall flavor. At 900 U/g, the optimal balance among tenderness (approximately 9% reduction in hardness, 13% increase in springiness, and 18% increase in cohesiveness), antioxidant capacity, and flavor was achieved. However, higher concentrations (1500 U/g) may lead to excessive hydrolysis, resulting in overly soft texture and the development of bitterness. Overall, proteases improve meat quality by hydrolyzing proteins, altering molecular interactions and structural properties, thereby achieving tenderization, enhancing flavor, and inhibiting oxidation. These findings demonstrate their strong potential for application in meat processing, although appropriate processing conditions must be carefully controlled to balance product quality.
陳佑昀.pdf