Comparison of tenderizing effect of the hottest gi

Comparison of tenderizing effect of ginger protease and ginger juice on pork (Part Two)

2 results and analysis

2.1 effect of ginger protease and ginger juice dosage on pork tenderness

Figure 1 Effect of enzyme concentration on pork tenderizing effect

Figure 2 Effect of ginger juice concentration on pork tenderizing effect

from figures 1 and 2, it can be seen that after adding ginger protease and ginger juice (Note: they are not the same piece of meat), Both have different tenderizing effects [the average value of maximum shear force (n=3) is lower than that without ginger protease or ginger juice treatment]. For example, when the concentration of ginger protease is 0.01%, the average value of maximum shear force (1235.9) is 960 g/cm2 less than that without enzyme (2357.3), and tenderizing is 1.907 times; When the concentration of ginger juice was 5%, the average value of maximum shear force (1360.6) was 856.2 g/cm2 less than that without ginger juice (2216.8), and the tenderness was 1.629 times

when the concentration of ginger protease is in the range of 0% ~ 0.01% and the concentration of ginger juice is in the range of 0% ~ 5%, with the increase of concentration, the intensity of protease action also increases, the decomposition amount of muscle fiber also increases, the maximum shear force of meat gradually decreases, and the tenderness of meat gradually increases; When the concentration of ginger protease is 0.01% and the concentration of ginger juice is 5%, the average value of maximum shear force is the smallest and the tenderness is the best; Therefore, the concentration of ginger protease is 0.01%; The best concentration of ginger juice is 5%

when the concentration of ginger protease exceeds 0.01%, or the concentration of ginger juice exceeds 5%, the maximum shear force of meat increases with the increase of concentration, indicating that the tenderness of meat gradually decreases; This phenomenon is different from the tenderizing effect of papain on meat. 9,10] it may be that with the increase of the amount of enzyme and ginger juice, the quality of some substances that can cause aging of pork also increases, thus reducing the tenderizing effect of ginger protease and ginger juice on pork

2.2 effect of pH value on tenderizing pork with ginger protease

samples often need to be processed into small areas in the middle figure 3 Effect of pH value on tenderizing pork (ginger protease concentration is 0.01%, ginger juice concentration is 5%)

from Figure 3, it can be seen that pH value has a significant effect on tenderizing pork with ginger protease (concentration is 0.01%) and ginger juice (concentration is 5%) (P ≤ 0.01). With the increase of pH, the maximum average shear force of meat gradually decreased; When the pH of buffer solution is 7.0, the average value of maximum shear force is the smallest, ginger protease is 1158.5, and ginger juice is 664.0 (Note: they are not the same meat sample), indicating that the tenderness is the best. Therefore, the buffer solution with pH of 7.0 is the best when ginger protease is used to tenderize pork, which is consistent with the previous research on the optimal pH of ginger protease with meat protein as substrate

ph4.0, there is a small low peak, indicating that ginger protease activity is slightly higher at this time, and the tenderization effect is slightly better. This may be because the extracted ginger protease is a mixture of many proteases, and some enzymes have high enzyme activity at this pH

2.3 effect of pretreatment temperature on tenderizing effect of ginger protease

Figure 4 Effect of pretreatment temperature (ginger protease concentration is 0.01%, ginger juice concentration is 5%, buffer pH value is 7.0)

from Figure 4, it can be seen that at 40 ℃ ~ 70 ℃, with the increase of temperature, the maximum average cut of pork is 3 If you don't use the cutting force for a long time, it gradually increases, indicating that the tenderness of the meat gradually decreases. This is because when high temperature treatment, the enzyme activity decreases, and the tenderization of meat also decreases; Moreover, high temperature will age meat, so the average value of the maximum shear force of pork increases significantly at 70 ℃.

at 20 ℃ ~ 30 ℃, the maximum average shear force of ginger protease is smaller than that of ginger juice (Note: in this small experiment, they are the same meat sample), indicating that ginger protease has a better tenderizing effect on pork than ginger juice. At 40 ℃ ~ 70 ℃, the maximum average shear force of ginger protease is greater than that of ginger juice, indicating that the tenderizing effect of ginger protease on pork is worse than that of ginger juice, because the high temperature makes ginger protease partially inactivated 11], thus reducing the tenderness of pork mild steel: the sample is gradually flattened, and the composition of ginger juice is more complex than that of ginger protease, which may reduce the sensitivity of the enzyme to temperature when tenderizing meat; Therefore, ginger protease at 30 ℃ and ginger juice at 40 ℃ have the best tenderizing effect on meat

3 generally, the microscopic sample is a cylinder with a diameter of 15mm and a height of 15~20mm or a cube with a side length of 15~25mm. Theory and conclusion

(1) the test results confirm that ginger protease and ginger juice have a very significant tenderizing effect on pork (P ≤ 0.01): for example, 0.01% ginger protease can tenderize 1.907 times at most, and 5% ginger juice can tenderize 1.629 times at most

(2) the results showed that the optimum conditions for tenderizing pork with ginger protease: concentration 0.01%, pH 7.0, pretreatment temperature 30 ℃; Ginger juice can be used directly as the enzyme source of tenderized pork. The optimum conditions for tenderized pork with ginger juice are: concentration of 5%, pH of 7.0, pretreatment temperature of 40 ℃.

(3) from the test results, it can be seen that the tenderizing effect of ginger juice and ginger protease on pork is very similar, regardless of the influence of dosage, buffer pH value, or pretreatment temperature, which shows that the speculation of domestic and foreign scholars on the mechanism of ginger juice tenderizing meat is correct, That is, the tenderizing effect of ginger juice on meat is indeed the result of the action of a mercaptol protease (i.e. ginger protease) in ginger juice

author/Tang Xiaozhen, Huang Xuesong *, Wang Minglin, Ma Ming, Li Kun

School of food science and engineering, Shandong Agricultural University