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

doi:10.7506/spkx1002-6630-20181018-198

Abstract

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

CLC Number:

TS251.5＋2

YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli. YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli[J]. FOOD SCIENCE, 2019, 40(20): 261-268.

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

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