Optimization for Tenderization Process of Conditioning Pork Chop by Papain
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Abstract:
This manuscript took swine elbow meat as raw material to prepare conditioning pork chops. Response surface methodology was used to investigate the optimum conditions of pork chops-tenderizing by papain. Three parameters including enzyme addition, tenderization time and tenderization temperature were selected as the main tenderization conditions. Taking shear force and sensory properties as the main indexes, the best process parameters of pork chops-tenderizing by papain were determined by single factor experiment and response surface analysis. The results showed that enzyme addition, tenderization time and tenderization temperature had significant effects on the shear force, sensory properties, water holding capacity and texture of pork chops (p<0.05). Shear force could be reduced remarkably by using papain, and the quality of meat was improved. The optimal process of pork chops processing by papain tenderization was determined: enzyme dosage 340.00 U/g, tenderization time 15.00 min, tender temperature 49.00 ℃. Under these conditions, the conditioning pork chops were tender and had no bitter taste or other sensory properties, with a shear force of 2.48 kg and a sensory score of 90.14, which lay foundation for the application of enzyme tenderization technology to the industrialized production of meat products.
