Effects of the Addition of Different Proteases on Properties of Frozen Pork in the Curing Process
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Property changes of pork during the frozen storage (0~120 d, -18 ℃) were studied. Effects of the addition of proteases (papain, neutrase and protamex) in the curing process on properties of frozen pork were also evaluated. During the frozen storage, pork became darker. Its chewiness, elasticity and cohesiveness all decreased (p<0.01), and cooking loss rate increased (p<0.01). Curing with addition of different proteases indicated that CIE L* of minced pork rose and the degree of improvement of unfrozen pork was increased (p<0.05). CIE a* of unfrozen minced pork also rose, but no significant change or a slight decrease in frozen pork (p>0.05) was found. CIE b* of minced pork increased (p<0.05) and the degree of improvement of frozen pork was lower than the unfrozen one, whereas CIE b* of cooked minced pork decreased (p<0.01). Changes in texture properties of both pork and minced pork were similar and represented ascent. Cooking loss rate was reduced and enzyme effectiveness was improved for frozen pork (p<0.01). It was suggested that addition of proteases during the curing process of minced pork could significantly improve textural properties, inhibit products becoming dark or yellow and enhance water-retaining which provided reference for meat products processing.
