Effects of Four Kinds of Food Additives on Pork Tenderness

doi:10.7506/spkx1002-6630-201124011

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (24): 50-54.doi: 10.7506/spkx1002-6630-201124011

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Effects of Four Kinds of Food Additives on Pork Tenderness

YANG Ming-duo1,2，DU Ning-ning1,2，ZHANG Ling-wen1,2,3，LI Hu1,2，LIU Yang1,2

(1. Postdoctoral Research Base of Chinese Fast Food Research and Development Center, Harbin Commerce University, Harbin 150076, China；2. College of Food Engineering, Harbin Commerce University, Harbin 150076, China； 3. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003,China)

Online:2011-12-25 Published:2011-12-29

Abstract

Abstract: The individual effects of carrageenan, modified starch, calcium chloride and papain on the tenderness of pork were investigated. Using orthogonal array design, their optimal formulation for further improving pork tenderness was determined to be 0.05% papain, 0.3% modified starch, 0.1% calcium chloride and 0.15% carrageenan. After the optimized tenderization, the shearing force, fried weight loss rate and sensory evaluation score of pork were 11.95 N, 23.59% and 50.3, respectively. In addition, the four additives could be ranked in decreasing order of their effect on pork tenderness as follows: papain, modified starch, calcium chloride and carrageenan.

Key words: food additives, pork tenderness, shearing force, fried weight loss rate

CLC Number:

TS251.1

YANG Ming-duo，DU Ning-ning，ZHANG Ling-wen，LI Hu，LIU Yang. Effects of Four Kinds of Food Additives on Pork Tenderness[J]. FOOD SCIENCE, 2011, 32(24): 50-54.

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Effects of Four Kinds of Food Additives on Pork Tenderness

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