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| Tenderization of Perch Meat with Compound Phosphate, Calcium Chloride and Papain |
| ZU Xiaoyan, LI Xin, LIAO Tao, GENG Shengrong, WANG Lan, QIAO Yu, WANG Weiqiong, XIONG Guangquan* |
| Hubei Innovation Center of Agricultural Science and Technology, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China |
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Abstract The tenderization of perch meat with compound phosphate, calcium chloride and papain for the production of semi-finished fish products was investigated. Tenderness was evaluated by shear force. Through single factor and orthogonal array experiments with three factors at three levels, a combination of 1.2 g/kg calcium chloride, 1.2 g/kg compound phosphate and 1.8 g/kg papain was found to be optimal for fish tenderization. The shear force of fish meat was reduced to (8.40 ± 0.13) N and (7.28 ± 0.52) N after tenderization treatment by injection and smearing, respectively. Scanning electron microscope (SEM) observation showed that after tenderization, the diameter of myofibers was increased, the density was decreased, connective tissues were reduced and the compact structure became looser compared with controls, implicating that perch meat was well tenderized .
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