Abstract:

Shearing force and sensory quality were used as the main evaluation indicators for optimizing the processing technology of tenderized dried pork slices. Single factor and orthogonal array test were conducted to deal with the effects of tenderizer formula and processing parameters on the tenderization of pork slices. Results showed that the optimal tenderizer formula consisted of papain 0.035%, sodium lactate 2%, polyphosphate 0.4% and calcium chloride 0.1%, and the optimal tenderization process consisted of 20 min mixing, 15 min standing (for enzymolysis) and 5 h drying by programmed temperature rise in a hot air oven. Under the above conditions, the productivity of tenderized dried pork slices was 55%. The product obtained contained 13.7% water and 40.8% protein, and exhibited an increase of tenderness by 136% when compared to the control.

Key words: dried pork slice, tenderizer, mixing, preparation