FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (5): 222-226.doi: 10.7506/spkx1002-6630-200905052

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Study on Effect of Trypsin-induced Tenderization on Beef Tenderness

MING Jian1,2，ZENG Kai-fang1,2，LI Hong-jun1,2,*   

  1. (1. College of Food Science, Southwest University, Chongqing 400716, China；2. Center of Special Food Engineering and
    Technology of Chongqing, Chongqing 400716, China)
  • Received:2008-06-07 Revised:2008-09-13 Online:2009-03-01 Published:2010-12-29
  • Contact: LI Hong-jun1,2,* E-mail:hongjunli1961@yahoo.com.cn

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Abstract:

The effects of trypsin treatment conditions, such as trypsin dosage, pH value, treatment temperature and treatment time on beef tenderness were investigated using TA-XT2i texture analyser, and these conditions were optimized through L9(34) orthogonal test. The results indicated that trypsin dosage, pH, treatment temperature and treatment time all have significantly  effects of water holding capacity, water loss rate in cooking and shearing force of beef. The optimum conditions of trypsin-induced tenderization are as follows: 100 U/g beef (0.04%), pH 7.0, 37 ℃ and 1.5 h; or trypsin dosage 150 U/g beef (0.06%), pH 7.0, 20 ℃ and 1.5 h. The significance sequence of these factors is: temperature > trypsin dosage > time > pH.

Key words: beef, trypsin, tenderness

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