Ultrasound Assisted Flavor Protease Tenderizing of Sea Intestine(Urechis unicinctus)
The objective of the paper is to employ flavor protease and ultrasound technology to explore the optimal conditions for tenderizing sea intestine(Urechis unicinctus),aiming to solve the problem of difficult chewing of edible sea intestine.Single factor experiments and orthogonal tests were conducted to explore the optimal conditions for enzyme tenderizing of sea intestine.The tenderizing effect was assessed through sensory evaluation and texture detection.The results indicated that both the flavor protease method and the ultrasound assisted flavor protease method significantly enhance the tenderness sea intestine(P＜0.05),with the latter demonstrating greater efficiency.The optimal conditions for tenderizing of sea intestine by flavor protease were 3％enzyme addition,52 ℃,13 minutes duration,and pH 6.5.The optimal conditions for the ultrasound assisted flavor protease method were 3％enzyme addition,150 W ultrasonic power,pH 6.5,52 ℃,and 3 minutes duration.The research results can provide reference for the research of sea intestine tenderize technology and the development of prefabricated products.
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