TY  - JOUR
AU  - ZHANG, Lizhitong
AU  - ZHANG, Jiamin
AU  - WANG, Wei
AU  - LIU, Dayu
AU  - TANG, Yang
AU  - WANG, Ke
PY  - 2022
TI  - Optimization of Enzymatic Tenderization of Pre-conditioned Hot Pot Beef by Response Surface Methodology
JO  - Meat Research
SN  - 1001-8123
SP  - 20
EP  - 25
VL  - 36
IS  - 3
AB  - The tenderization of pre-conditioned hot pot beef using a mixture of papain and neutral protease was optimized by one-factor-at-a-time approach and response surface methodology. Mixing ratio between the two enzymes, enzyme dosage and treatment time were considered as independent variables, and water-holding capacity and hardness of beef as responses. It was found that the optimal process conditions were determined as follows: mixing ratio between papain and neutral protease 1:1.19, enzyme dosage 0.085%, and treatment time 3.1 h. Compared with the conventional product, the water-holding capacity of enzymatically tenderized beef increased by 27%, the myofibrillar fragmentation index (MFI) increased by 45%, the solubility of collagen increased by 29%, the shear force decreased by 29%, the hardness dropped by 69%, and the tenderness was significantly improved.
UR  - https://doi.org/10.7506/rlyj1001-8123-20211112-227
DO  - 10.7506/rlyj1001-8123-20211112-227