FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (20): 261-268.doi: 10.7506/spkx1002-6630-20181018-198

• Processing Technology • Previous Articles     Next Articles

YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli

YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli   

  1. (1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;2. Haibei Institute of Animal Science and Veterinary, Haibei 810200, China;3. Qinghai Baide Investment Development Limited Company, Xining 810000, China;4. Zhongwei Xiahua Muslim Meat Limited Company, Zhongwei 755000, China)
  • Online:2019-10-25 Published:2019-10-25

Abstract: The purpose of this paper was to develop a new process for the tenderization of yak steak. By using response surface methodology, the optimal operating conditions were determined as follows: calcium chloride concentration 10.19 mg/mL, papaya activity 14.94 U/g, sodium bicarbonate concentration 20.95 mg/mL, and treatment time 12.32 h. The shear force value and sensory score of yak steak treated under these conditions were 1.801 kg and 4.61 points, which was 62.13% lower and 147.84% higher than the control group, respectively. Meanwhile, the use of calcium chloride and papain decreased by 74.53% and 70.12%, respectively. The results can provide a basis for quality control and standardized production of yak steak.

Key words: yak steak, calcium chloride, papain, sodium bicarbonate, response surface methodology, tenderness

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