Abstract:

By using TA-XT2i texture analyzer, the effects of papain activity, pH, treatment temperature and time on tenderness of beef were determined, and then L9(34) orthogonal test was applied to optimize the tenderization process of beef with pepain. The results showed that all of papain activity, pH, pretreated temperature and time can significantly affect water holding capacity, water loss rate in cooking and shearing force of beef, and the sequence of the significance of these factors is as follows: temperature > time > enzymic activity > pH. Moreover, the optimum conditions of papain-induced tenderization are papain dose 20 U/g beef, pH 7.0, 37 ℃, and treatment time 1.5 h or papain dose 40 U/g beef, pH 7.0, 20 ℃, and treatment time 1.5 h.

Key words: beef, papain, tenderness