The Study Of Protease Tenderizer Process And Effect Of Conditioning Pork Chops

Prepared pork chops were maked by rear elbow meat.Commercially available papain,bromelain and flavouring proteases were added to prepared pork chops.Single factors for enzyme addition amount,tenderization time and tenderization temperature were tenderization conditions.Response surface test was designed by Box-Benhnken experimental principle.The optimum tenderization process of proteases were obtained.Tenderizing effect of three optimal proteases,meat tenderizer and no protease was contrasted.Edible quality,protein degradation,moisture distribution and microstructure of prepared pork chops were measured.The results were as follows:1.The optimum process for prepared pork chops were tenderized by papain:enzyme dosage 3.88 mg/kg(enzyme activity 340 U/g),tenderization time 15 min,tenderizat-ion temperature 49?.2.The optimum process for prepared pork chops were tenderized by bromelain:enzyme dosage 1.00 mg/kg(enzyme activity 20.5 U/g),tenderization time 59.5 min,tenderization temperature 48.0?.3.The optimum process for prepared pork chops were tenderized by flavourzyme:enzyme dosage 1.06 mg/kg(enzyme activity 19.3 U/g),tenderization time 118.0 min,tenderization temperature 49.0?.4.Protease was better than meat tenderizer with tenderizing effect.The bromelain treatment group s sensory evaluation and production rate were the highest.Troponin was degraded more than the other protein in meat.Muscle fibers loosen and fracture were deeper.Bromelain was the best on tenderizing effect.The content of non-flowing water was more in flavourzyme treatment group.Myofibrillar protein and collagen were degraded by proteases.Free amino acid and non-flowing water were increased in meat.The edible quality of prepared pork chops was improved.