In order to tender the pork meat by the action of chemical agents and exogenous enzymes, sensory evaluation, cooking loss and chewiness force were evaluation to determine a group of agents which has the most significant tenderizing effect, and then determine the optimal experimental condition by the single factor experiment and the orthogonal experiment. Eventually, the best group was obtained. Then, on the basis of the single factor experiments, we designed the orthogonal experiment and obtained the optimal conditions. Finally, papain, sodium and compound phosphate were combined as the pork tenderness treatment. For papain, the optimum reaction temperature was 30 ℃, optimum reaction time was 1.5 hand the optimal concentration was 0.5 g/L For Na2CO3, the optimum added content(mNa2CO3∶vH2O)was 6%. The optimal content of phosphate compounds was 0.5%, and the ratio among these phosphate compounds was sodium polyphosphate : pyrophosphate : hexametaphosphate =2∶2∶1. Meanwhile according to the orthogonal experiment ,optimized conditions of papain was content of papain 0.7 g/L, temperature 30 ℃, 6% of sodium carbonate concentration, compound phosphate (sodium tripolyphosphate ,sodium pyrophosphate, sodium metaphosphate =2∶2∶1),0.5% addition level. Then the optimum time of pretreatment was 1.5h in this condition.
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