关键词: 猪脯肉, 无花果叶蛋白酶, 复合嫩化剂, 超声辅助, 嫩度

Abstract: This study aimed to investigate the effect of different tenderizers, ultrasonic power, irradiation time, pork water content, tenderizer dosage, tenderization temperature, time and pH on pork tenderness. Fig leaf protease was a significantly better tenderizer than papain, and various enzymes were more effective when used in combination than when used individually. In addition, enzymes were better tenderizers than inorganic compounds. Ultrasonic treatment could facilitate the tenderization of pork by combinations of fig leaf protease and other tenderizers, reducing the tenderization time by one-third. Using one-factor-at-a-time method and orthogonal array design, the optimal tenderization conditions were determined to be ultrasonic irradiation at 240 W for 5 min and tenderization at 50 ℃ and pH 7.5 for 60 min with 4.0 g of a tenderizer combination containing fig leaf protease per 100 g of meat, yielding a soft, juicy and elastic product with improved mouth feeling and excellent tenderness.

Key words: pork, fig leaf protease, tenderizer combination, ultrasound-assisted tenderization, tenderness