响应面法优化预调理火锅牛肉酶法嫩化工艺摘要：针对预调理火锅牛肉的嫩化工艺，采用木瓜蛋白酶和中性蛋白酶进行复配，研究2种酶的复配比例、复合酶添加量及酶处理时间对牛肉持水力和硬度的影响。在单因素试验基础上，采用响应面优化设计对工艺条件进行优化，确定复配酶法嫩化最佳工艺条件为：木瓜蛋白酶和中性蛋白酶复配比例1U1.19、复合酶添加量0.085%、嫩化处理时间3.1h，在确定的最佳工艺条件下加工预调理火锅牛肉，并与常规产品对比，酶法嫩化后的牛肉持水力上升27%，肌原纤维小片化指数提升45%，胶原蛋白溶解度增加29%，剪切力降低29%，硬度降低69%，产品嫩度得到明显改善。关键词：预调理;牛肉;酶法;嫩化工艺;响应面法OptimizationofEnzymaticTenderizationofPre-conditionedHotPotBeefbyResponseSurfaceMethodologyZHANGLizhitong，ZHANGJiamin*，WANGWei，LIUDayu，TANGYang，WANGKe（1.MeatProcessingKeyLaboratoryofSichuanProvince，Chengdu610106，China;2.CollegeofFoodandBioengineering，ChengduUniversity，Chengdu610106，China;3.SichuanZhangfeiBeefCo.Ltd.，Langzhong610058，China）Abstract：Thetenderizationofpre-conditionedhotpotbeefusingamixtureofpapainandneutralproteasewasoptimizedbyone-factor-at-a-timeapproachandresponsesurfacemethodology.Mixingratiobetweenthetwoenzymes，enzymedosageandtreatmenttimewereconsideredasindependentvariables，andwater-holdingcapacityandhardnessofbeefasresponses.Itwasfoundthattheoptimalprocessconditionsweredeterminedasfollows：mixingratiobetweenpapainandneutralprotease1：1.19，enzymedosage0.085%，andtreatmenttime3.1h.Comparedwiththeconventionalproduct，thewater-holdingcapacityofenzymaticallytenderizedbeefincreasedby27%，themyofibrillarfragmentationindex（MFI）increasedby45%，thesolubilityofcollagenincreasedby29%，theshearforcedecreasedby29%，thehardnessdroppedby69%，andthetendernesswassignificantlyimproved.Keywords：pre-conditioning;beef;enzymaticmethod;tenderizationprocess;responsesurfacemethodologyDOI：10.7506/rlyj1001-8123-20211112-227中图分类号：TS251.52文I标志码：A文章编号：引文格式：张李智桐，张佳敏，王卫，等.响应面法优化预调理火锅牛肉酶法嫩化工艺[J].肉类研究，2022，36（3）：.DOI：10.7506/rlyj1001-8123-20211112-227.http：//www.rlyj.net.cnZHANGLizhitong，ZHANGJiamin，WANGWei，etal.Optimizationofenzymatictenderizationofpre-conditionedhotpotbeefbyresponsesurfacemethodology[J].MeatResearch，2022，36（3）：.DOI：10.7506/rlyj1001-8123-20211112-227.http：//www.rlyj.net.cn