In order to improve the utilization rate of pig skin and improve the poor tenderness and toughness of pig skin,this study aimed to optimize the tenderizing process conditions of pig skin by using single factor and response surface tests,and to obtain the best optimized process conditions by determining the concentrations of CaCl2,papain,Na2CO3 and papain treatment time.The changes of collagen and muscle fiber of pig skin under salt-enzyme-alkali combined tenderization and its effect on skin tenderness were discussed.The results showed that the optimal conditions of salt-enzyme-alkali tender process were 0.67％CaCl2 concentration,340 U/g papain concentration,0.24％Na2CO3 concentration and 48 min papain treatment time.At this time,the shear force of pig skin decreased by 61.41％,and the cooking loss rate decreased by 53.40％.The total collagen content and myofibrillar fragmentation index(MFI)of salt-enzyme-alkali combined tender skin were significantly decreased,and significantly increased collagen solubility.The effects of salt-enzyme-alkali combined treatment group on pig skin were greater than those of CaCI2,papain and Na2CO3 alone.Therefore,salt-enzyme-alkali combined tenderization can provide a technical way for the development of pig skin food.
维普
万方数据