Application of Recombinant Elastase in Pork Tenderization

doi:10.7506/spkx1002-6300-201007010

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 42-45.doi: 10.7506/spkx1002-6300-201007010

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Application of Recombinant Elastase in Pork Tenderization

CHEN Zhuo-jun1，WANG Lei2，XU Wen-tao1,2,*，GU Xin-xi2，LI Xiao-ting1，MEI Xiao-hong2，HUANG Kun-lun1,2

(1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；2.The Supervision,
Inspection and Testing Center of Genetically Modified Orginisms Food Safety, Ministry of Agriculture, Beijing 100083, China)

Received:2009-03-17 Revised:2009-11-10 Online:2010-04-01 Published:2010-12-29
Contact: XU Wen-tao1,2,*， E-mail:xuwentao1111@sina.com;cauxwt@yahoo.cn

Abstract

Abstract:

The application of recombinant elastase from Pseudomonas aeruginosa in pork tenderization was investigated using papain as control. The enzymological properties of the enzyme were measured. Meanwhile, the optimal conditions affecting pork tenderization including elastase concentration, addition style, and pre-treatment temperature and time for pork were explored. The shear force change was determined to evaluate the degree of tenderness. Results indicated that the optimal pork tenderization was achieved by injecting the elastase at the concentration of 20－37 mg/mL into pork with pre-treatment at 75 － 80 ℃ water bath for 20 － 30 min for 2.5 － 6 h tenderization treatment.

Key words: recombinant elastase, pork tenderization, microscope, shear force

CLC Number:

CHEN Zhuo-jun1，WANG Lei2，XU Wen-tao1,2,*，GU Xin-xi2，LI Xiao-ting1，MEI Xiao-hong2，HUANG Kun-lun1,2. Application of Recombinant Elastase in Pork Tenderization[J]. FOOD SCIENCE, 2010, 31(7): 42-45.

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Application of Recombinant Elastase in Pork Tenderization

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