FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (11): 123-127.doi: 10.7506/spkx1002-6630-201011027

• Basic Research • Previous Articles     Next Articles

Respective Effects of Calcium Chloride and Papain on Lamb Quality

HU Yong-jin1 LU Dong-po1 ZHU Ren-jun1 GE Chang-rong2,*   

  1. 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
    2. College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
  • Received:2010-01-27 Revised:2010-03-29 Online:2010-06-01 Published:2010-12-29
  • Contact: GE Chang-rong E-mail:huyjinsytu@yahoo.com.cn；huyjin@126.com

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Abstract:

The respective effects of CaCl2 injection at varying concentrations and papain soaking on pH, color, cooking loss, myofibril fragmentation index (MFI), sarcoplasmic protein and myofibrillar protein degradation of Biceps femoris from Yunling black goats were investigated. A significant difference (P＜0.05) in MFI was observed between the control group and the treatment groups. Ultimate pH was presented in the control group after 0 and 6 h of 4 ℃ storage, which was valued at 6.75 and 6.15, respectively. The lengths of storage time for reaching up to ultimate pH, valued at 6.83 and 6.29 for CaCl2 treatment group and 6.90 and 5.89 for papain treatment group were 2 h and 24 h, respectively. CaCl2 injection or papain soaking could promote the degradation of actin, myosin and myomesin. The samples treated with 0.3 mol/L CaCl2 or 0.002g/100mL papain exhibited the maximum MFI, the highest collagen protein content and minimum cooking loss, indicating perfect tenderization.

Key words: mutton, myofibril, sarcoplasmic protein, calcium chloride, papain

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