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| Optimizing Tenderization of Fresh Pork Using Response Surface Methodology |
| BAI Qing-yun;CHEN Xiao-ming |
| School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huai’an 223003, China |
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Abstract Tenderization of processed pork was studied in this paper. Firstly, the effects of trypsin concentration, tenderization
temperature and time on the shear force of pork was investigated, then the trypsin tenderization conditions were optimized
using response surface methodology, and a quadric regression equation of trypsin-induced pork tenderization was developed by
Design Expert software. The results showed that trypsin could effectively decrease the shear force of pork prepared and increase
its tenderness at a certain temperature. The response surface optimization indicated that the optimal tenderization conditions
were adding trypsin at a concentration of 0.04 g/100 mL for 2.8 h tenderization temperature at 31 ℃. Under these conditions,
the observed pork shear force was 9.73 N. Analysis of variance suggested that the developed regression model was reliable and
could be used to predict the change of shear force. Among the above three factors, trypsin concentration had a significant linear
relationship with pork shear force, and the interaction between trypsin concentration and tenderization temperature as well as
that between tenderization temperature and time had significant effect on the shearing force of processed pork.
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2011, Vol. 25 
