Preliminary Study on Kiwi Protease Tenderized Pork Process

Yan Chen; Qian Zhang; Xiao Yan Lin; Xi Yan Liao

doi:10.4028/www.scientific.net/AMR.554-556.969

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Preliminary Study on Kiwi Protease Tenderized Pork...

Preliminary Study on Kiwi Protease Tenderized Pork Process

Abstract:

Warner-Bratzler shear force (WBSF), area force versus time (AF-T), and cooking loss rate (CLR) are used to evaluate the improvement of tenderness in pork. Kiwi protease concentration, temperature, pH and time are investigated in detail. The results show that kiwi protease processing conditions have great impact on the tenderness of pork. Pork is tendered in kiwi thiol protease with the concentration of 0.001% at 50 °C for 2 h. The initial pH value of the tenderization solution is 5.5.

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Advanced Materials Research (Volumes 554-556)

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969-972

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https://doi.org/10.4028/www.scientific.net/AMR.554-556.969

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July 2012

Authors:

Yan Chen, Qian Zhang, Xiao Yan Lin, Xi Yan Liao

Keywords:

Actinidin, AF-T, Cooking Loss, Pork, Tenderness, WBSF

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