To explore the best tenderization process of pig large intestine, the effects of NaHCO3, NaOH, CaCl2, papain and bromelain on pig large intestine tenderization were studied. The results showed that NaOH and papain had significant(P<0.05) tenderization effects on pig large intestine. Then, based on the single factor, the effects of various factors on the quality of pig large intestine were studied. Taking the sensory score and shear force of pig large intestine as the response value, according to the principle of response surface experimental design, the multiple quadratic regression equation was established. When NaOH was used as tenderizing agent, the response surface results showed that the treatment time had the most significant(P<0.01) effect on the quality of pig large intestine. The best parameter combination was 1.1 g/L NaOH at the treatment of 41 ℃ for 24 min. Meanwhile, the sensory score of the pig large intestine was 7.7, which was basically consistent with the predicted value of the model. When papain was used as tenderizing agent, the response surface results showed that the treatment time had the most significant (P<0.01) effect on the quality of tripe. The best parameter combination was 2.0% of papain at the temperature of 36 ℃for 102 min. At this time, the shear force of the pig large intestine was 11.70 N, which was basically consistent with the predicted value of the model.
CHENG Chengpeng
,
HE Zhifei
,
TANG Chun
,
LI Fang
,
LIAO Lin
,
LI Hongjun
. Process optimization for the improvement of pig large intestine tenderness with different tenderizing agents[J]. Food and Fermentation Industries, 2022
, 48(15)
: 249
-256
.
DOI: 10.13995/j.cnki.11-1802/ts.029532
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