Study on optimization for tenderization conditions of Dosidicus gigas meat by papain

doi:10.13386/j.issn1002-0306.2013.16.029

Study on optimization for tenderization conditions of Dosidicus gigas meat by papain[J]. Science and Technology of Food Industry, 2013, (16): 203-206. DOI: 10.13386/j.issn1002-0306.2013.16.029

Citation:

Study on optimization for tenderization conditions of Dosidicus gigas meat by papain[J]. Science and Technology of Food Industry, 2013, (16): 203-206. DOI: 10.13386/j.issn1002-0306.2013.16.029

Citation:

Study on optimization for tenderization conditions of Dosidicus gigas meat by papain[J]. Science and Technology of Food Industry, 2013, (16): 203-206. DOI: 10.13386/j.issn1002-0306.2013.16.029

Study on optimization for tenderization conditions of Dosidicus gigas meat by papain

Abstract

Abstract

Using the shearing force and concentration of soluble protein (CSP) as indexes, the tenderization of Dosidicus gigas meat by papain was studied, and the suitable tenderization conditions of Dosidicus gigas meat were optimizated through single factor and orthogonal experiment. The results indicated that the suitable technological conditions for tenderization of Dosidicus gigas meat were as follows:papain concentration 1% , soaking time 40min, temperature 50℃ and pH7.0. Under these conditions, the shearing force of Dosidicus gigas meat was up to 2060.141g.

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Study on optimization for tenderization conditions of Dosidicus gigas meat by papain

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