In order to improve the tenderness and water retention of pig large intestine, the enzyme-alkali combined tenderization was used to tenderize pig large intestine. Taking the shear force and cooking loss as indexes, the tenderization effects of different tenderization processes on pig large intestine were studied. The results showed that the combined enzyme-alkali process had the most obvious effect on pig large intestine tenderization. Then, taking yield, cooking loss and shear force as evaluation indexes, single factor experiments were carried out to study the effects of different process conditions on the tenderization of pig large intestine. On the basis of single factor, according to the experimental design principle of response surface, the training, test and validation data required by BP neural network training model were obtained. Genetic algorithm was used to optimize the process conditions of enzyme-alkali combined tenderization. The results showed that the process parameters optimized by BP neural network combined with genetic algorithm were as follows: NaOH 1.40 g/L, NaOH treatment time 26 min, papain mass fraction 2.0 %, papain treatment time 55 min, and the sensory score of pig large intestine reached 9.125, which was basically consistent with the predicted value of the model. The tenderization process significantly improved the tenderness and water retention of pig large intestine, and had a certain reference value for the processing of pig large intestine.
CHENG Chengpeng
,
HE Zhifei
,
TANG Chun
,
LIU Shuyun
,
XIAO Xu
,
LI Hongjun
. Optimization of enzyme-alkali combined process for improving tenderness and water retention of pig large intestine[J]. Food and Fermentation Industries, 2022
, 48(16)
: 87
-94
.
DOI: 10.13995/j.cnki.11-1802/ts.030254
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