Method for improving quality of cattle breast meat by ultrasonic-assisted enzyme

Abstract

The invention relates to a method for improving the quality of cattle breast meat by ultrasonic-assisted enzyme, which is characterized in that hard cattle breast meat is used as a raw material, the improvement of ultrasonic-assisted papain on the quality of the cattle breast meat is discussed, and a tenderization process is optimized through a single factor test and a response surface test, so that the shearing force of the prepared cattle breast meat is obviously reduced, and the eating quality is obviously improved. The beef breast tenderizing method provided by the invention makes up for the defects of traditional physical and chemical tenderizing methods, not only helps to retain nutritional ingredients in the beef, so that the eating quality of the beef breast is improved, the beef breast is richer in nutrition, only natural papain is used in the tenderizing process, and ultrasonic treatment is used as a physical means, so that no chemical residue exists, and the method conforms to the green production concept; and the tenderization time is greatly shortened. The eating quality of the tenderized cattle breast meat is remarkably improved, the application of the tenderized cattle breast meat is widened, the blank of high-quality cattle breast meat products is filled, and a new way is widened and reference is provided for deep processing of hard beef and development of new products.

Description

Technical Field

[0001] The invention relates to a method for tenderizing beef brisket, and in particular to a method for tenderizing beef brisket by using ultrasound-assisted papain. Background Art

[0002] Beef is often used as a high-quality raw material for steaks because of its high protein, low fat, and nutritious characteristics. However, beef brisket has coarse fibers and tough, dry muscle tissue, which seriously affects the palatability of consumers and limits its application and product development. The continuous increase in beef consumption has prompted the meat industry to tenderize hard meat to improve utilization and increase high-value utilization. Therefore, improving the quality characteristics of hard meat to increase its tenderness is an urgent problem that the meat industry at home and abroad needs to solve. Although there are studies on the use of protease to tenderize beef tenderloin and ultrasound to tenderize the longissimus dorsi muscle of cattle, there are few reports on the composite tenderization quality improvement method of hard beef brisket. Summary of the invention

[0003] In order to solve the above problems, the present invention combines ultrasound with papain to treat beef brisket, provides a method for tenderizing beef brisket with ultrasound-assisted papain, studies the effect of ultrasound-assisted papain on the quality of beef brisket, optimizes the tenderizing process of beef brisket, thereby improving the edible quality of beef brisket, and the specific steps are as follows:

[0004] (1) Raw meat processing:

[0005] Fresh beef brisket was selected, and after removing visible fat and fascia, steaks of 2 cm × 6 cm × 8 cm were cut parallel to the direction of myofibrils. Each piece weighed about 120 ± 10 g. The steaks were sealed in polyethylene bags and randomly grouped for later use.

[0006] (2) Preparation of tenderizing liquid:

[0007] Prepare 100 mL of papain with a concentration of 0-250 U / g and 100 mL of enzyme solution with a pH of 4.0-8.0 respectively;

[0008] (3) Tenderizing fluid injection:

[0009] The tenderizing liquid is evenly injected at 10% of the weight of the raw meat;

[0010] (4) Ultrasonic treatment:

[0011] The injected raw meat is sealed and then ultrasonically treated. The ultrasonic conditions are: ultrasonic power 100-400W, ultrasonic time 10-40min, and standing time after ultrasonic treatment 1-4h.

[0012] Beneficial effects of the present invention:

[0013] The present invention uses hard beef brisket as raw material, and adopts ultrasound-assisted enzyme method to improve its quality characteristics, significantly reduce the shear force of meat, greatly improve the tenderness of beef brisket, and change the taste from dry and hard to soft and juicy, significantly improve its edible quality, and meet the needs of consumers for high-quality meat resources. Compared with traditional physical and chemical tenderizing methods, the present invention not only helps to retain the nutrients in meat, so that beef brisket is more nutritious while improving the taste, but also uses only natural papain in the whole tenderizing process, and ultrasound as a physical means has no chemical residue, which conforms to the concept of green production; the present invention optimizes the process of beef brisket tenderizing method, greatly shortens the time required for tenderization, significantly improves processing efficiency, and reduces production costs. The tenderizing method provided by the present invention opens up a new way for the high-value utilization of beef brisket. The beef brisket with improved tenderization quality can be widely used as raw materials for various beef products such as steak, braised beef, barbecue, etc., enriching the types of beef products, filling the gap of high-quality beef brisket products on the market, and providing important technical support and reference for the deep processing of hard beef and the development of new products. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 Schematic diagram of the effect of ultrasonic power on the shear force of beef brisket in the present invention;

[0015] Figure 2 This is a schematic diagram of the effect of ultrasound time on the shear force of beef brisket in the present invention;

[0016] Figure 3 Schematic diagram of the effect of standing time on the shear force of beef brisket after ultrasonic treatment of the present invention;

[0017] Figure 4 Schematic diagram of comparative analysis of texture and shear force of tenderized beef brisket using different methods of the present invention. DETAILED DESCRIPTION

[0018] Comparative Example:

[0019] (1) Raw meat processing:

[0020] Select fresh beef brisket, remove visible fat and fascia, cut into steaks of 2 cm × 6 cm × 8 cm in parallel to the direction of myofibrils, each weighing about 120 ± 10 g, and seal in polyethylene bags for later use;

[0021] (2) Ultrasonic treatment:

[0022] The raw meat was sealed and then ultrasonically treated. The ultrasonic conditions were as follows: ultrasonic power 300 W, ultrasonic time 20 min, and standing time after ultrasonication for 1 h.

[0023] Embodiment 1:

[0024] (1) Raw meat processing:

[0025] Select fresh beef brisket, remove visible fat and fascia, cut into steaks of 2 cm × 6 cm × 8 cm in parallel to the direction of myofibrils, each weighing about 120 ± 10 g, and seal in polyethylene bags for later use;

[0026] (2) Preparation of tenderizing liquid:

[0027] Prepare 100 mL of tenderizing solution with a papain concentration of 50 U / g and a pH of 7.0;

[0028] (3) Tenderizing fluid injection:

[0029] The tenderizing liquid is evenly injected at 10% of the weight of the raw meat;

[0030] (4) Ultrasonic treatment:

[0031] The injected raw meat was sealed and then subjected to ultrasonic treatment. The ultrasonic conditions were: ultrasonic power 300 W, ultrasonic time 20 min, and standing time after ultrasonic treatment for 1 h.

[0032] Embodiment 2:

[0033] (1) Raw meat processing:

[0034] Select fresh beef brisket, remove visible fat and fascia, cut into steaks of 2 cm × 6 cm × 8 cm in parallel to the direction of myofibrils, each weighing about 120 ± 10 g, and seal in polyethylene bags for later use;

[0035] (2) Preparation of tenderizing liquid:

[0036] Prepare 100 mL of tenderizing solution with a papain concentration of 100 U / g and a pH of 7.0;

[0037] (3) Tenderizing fluid injection:

[0038] The tenderizing liquid is evenly injected at 10% of the weight of the raw meat;

[0039] (4) Ultrasonic treatment:

[0040] The injected raw meat was sealed and then subjected to ultrasonic treatment. The ultrasonic conditions were: ultrasonic power 300 W, ultrasonic time 20 min, and standing time after ultrasonic treatment for 1 h.

[0041] Embodiment three:

[0042] (1) Raw meat processing:

[0043] Select fresh beef brisket, remove visible fat and fascia, cut into steaks of 2 cm × 6 cm × 8 cm in parallel to the direction of myofibrils, each weighing about 120 ± 10 g, and seal in polyethylene bags for later use;

[0044] (2) Prepare the tenderizing solution:

[0045] Prepare 100 mL of tenderizing solution with a papain concentration of 150 U / g and a pH of 7.0;

[0046] (3) Inject the tenderizing solution:

[0047] Inject the tenderizing solution evenly at 10% of the weight of the raw meat;

[0048] (4) Ultrasonic treatment:

[0049] Seal the injected raw meat and perform ultrasonic treatment. The ultrasonic conditions are: ultrasonic power 300 W, ultrasonic time 20 min, and standing time after ultrasonic treatment 1 h.

[0050] Example 4:

[0051] (1) Treat the raw meat:

[0052] Select fresh beef brisket. After removing visible fat and fascia, cut it into steak shapes with dimensions of 2 cm × 6 cm × 8 cm parallel to the myofibril direction. Each piece weighs about 120 ± 10 g and is sealed in a polyethylene packaging bag for later use;

[0053] (2) Prepare the tenderizing solution:

[0054] Prepare 100 mL of tenderizing solution with a papain concentration of 200 U / g and a pH of 7.0;

[0055] (3) Inject the tenderizing solution:

[0056] Inject the tenderizing solution evenly at 10% of the weight of the raw meat;

[0057] (4) Ultrasonic treatment:

[0058] Seal the injected raw meat and perform ultrasonic treatment. The ultrasonic conditions are: ultrasonic power 300 W, ultrasonic time 20 min, and standing time after ultrasonic treatment 1 h.

[0059] Example 5:

[0060] (1) Treat the raw meat:

[0061] Select fresh beef brisket. After removing visible fat and fascia, cut it into steak shapes with dimensions of 2 cm × 6 cm × 8 cm parallel to the myofibril direction. Each piece weighs about 120 ± 10 g and is sealed in a polyethylene packaging bag for later use;

[0062] (2) Prepare the tenderizing solution:

[0063] Prepare 100 mL of tenderizing solution with a papain concentration of 250 U / g and a pH of 7.0;

[0064] (3) Tenderizing fluid injection:

[0065] The tenderizing liquid is evenly injected at 10% of the weight of the raw meat;

[0066] (4) Ultrasonic treatment:

[0067] The injected raw meat was sealed and then subjected to ultrasonic treatment. The ultrasonic conditions were: ultrasonic power 300 W, ultrasonic time 20 min, and standing time after ultrasonic treatment for 1 h.

[0068] Embodiment six:

[0069] (1) Raw meat processing:

[0070] Select fresh beef brisket, remove visible fat and fascia, cut into steaks of 2 cm × 6 cm × 8 cm in parallel to the direction of myofibrils, each weighing about 120 ± 10 g, and seal in polyethylene bags for later use;

[0071] (2) Preparation of tenderizing liquid:

[0072] Prepare 100 mL of tenderizing solution with a papain concentration of 150 U / g and a pH of 4.0;

[0073] (3) Tenderizing fluid injection:

[0074] The tenderizing liquid is evenly injected at 10% of the weight of the raw meat;

[0075] (4) Ultrasonic treatment:

[0076] The injected raw meat was sealed and then subjected to ultrasonic treatment. The ultrasonic conditions were: ultrasonic power 300 W, ultrasonic time 20 min, and standing time after ultrasonic treatment for 1 h.

[0077] Embodiment seven:

[0078] (1) Raw meat processing:

[0079] Select fresh beef brisket, remove visible fat and fascia, cut into steaks of 2 cm × 6 cm × 8 cm in parallel to the direction of myofibrils, each weighing about 120 ± 10 g, and seal in polyethylene bags for later use;

[0080] (2) Preparation of tenderizing liquid:

[0081] Prepare 100 mL of tenderizing solution with a papain concentration of 150 U / g and a pH of 5.0;

[0082] (3) Tenderizing fluid injection:

[0083] The tenderizing liquid is evenly injected at 10% of the weight of the raw meat;

[0084] (4) Ultrasonic treatment:

[0085] The injected raw meat was sealed and then subjected to ultrasonic treatment. The ultrasonic conditions were: ultrasonic power 300 W, ultrasonic time 20 min, and standing time after ultrasonic treatment for 1 h.

[0086] Embodiment eight:

[0087] (1) Raw meat processing:

[0088] Select fresh beef brisket, remove visible fat and fascia, cut into steaks of 2 cm × 6 cm × 8 cm in parallel to the direction of myofibrils, each weighing about 120 ± 10 g, and seal in polyethylene bags for later use;

[0089] (2) Preparation of tenderizing liquid:

[0090] Prepare 100 mL of tenderizing solution with a papain concentration of 150 U / g and a pH of 6.0;

[0091] (3) Tenderizing fluid injection:

[0092] The tenderizing liquid is evenly injected at 10% of the weight of the raw meat;

[0093] (4) Ultrasonic treatment:

[0094] The injected raw meat was sealed and then subjected to ultrasonic treatment. The ultrasonic conditions were: ultrasonic power 300 W, ultrasonic time 20 min, and standing time after ultrasonic treatment for 1 h.

[0095] Embodiment nine:

[0096] (1) Raw meat processing:

[0097] Select fresh beef brisket, remove visible fat and fascia, cut into steaks of 2 cm × 6 cm × 8 cm in parallel to the direction of myofibrils, each weighing about 120 ± 10 g, and seal in polyethylene bags for later use;

[0098] (2) Preparation of tenderizing liquid:

[0099] Prepare 100 mL of tenderizing solution with a papain concentration of 150 U / g and a pH of 8.0;

[0100] (3) Tenderizing fluid injection:

[0101] The tenderizing liquid is evenly injected at 10% of the weight of the raw meat;

[0102] (4) Ultrasonic treatment:

[0103] The injected raw meat was sealed and then subjected to ultrasonic treatment. The ultrasonic conditions were: ultrasonic power 300 W, ultrasonic time 20 min, and standing time after ultrasonic treatment for 1 h.

[0104] Embodiment ten:

[0105] Raw meat processing:

[0106] Select fresh beef brisket, remove visible fat and fascia, and cut into steaks of 2 cm × 6 cm × 8 cm in size parallel to the direction of myofibrils. Each piece weighs about 120 ± 10 g and is sealed in a polyethylene bag for later use.

[0107] Embodiment eleven:

[0108] (1) Raw meat processing:

[0109] Select fresh beef brisket, remove visible fat and fascia, cut into steaks of 2 cm × 6 cm × 8 cm in parallel to the direction of myofibrils, each weighing about 120 ± 10 g, and seal in polyethylene bags for later use;

[0110] (2) Preparation of tenderizing liquid:

[0111] Prepare 100 mL of tenderizing solution with a papain concentration of 150 U / g and a pH of 8.0;

[0112] (3) Tenderizing fluid injection:

[0113] Inject the tenderizing liquid evenly at 10% of the weight of the raw meat and let it stand for 80 minutes.

[0114] Embodiment 12:

[0115] (1) Raw meat processing:

[0116] Select fresh beef brisket, remove visible fat and fascia, cut into steaks of 2 cm × 6 cm × 8 cm in parallel to the direction of myofibrils, each weighing about 120 ± 10 g, and seal in polyethylene bags for later use;

[0117] (2) Ultrasonic treatment:

[0118] The raw meat was sealed and then ultrasonically treated. The ultrasonic conditions were as follows: ultrasonic power 200 W, ultrasonic time 30 min, and standing for 6 h.

[0119] Embodiment 13:

[0120] (1) Raw meat processing:

[0121] Select fresh beef brisket, remove visible fat and fascia, cut into steaks of 2 cm × 6 cm × 8 cm in parallel to the direction of myofibrils, each weighing about 120 ± 10 g, and seal in polyethylene bags for later use;

[0122] (2) Preparation of tenderizing liquid:

[0123] Prepare 100 mL of tenderizing solution with a papain concentration of 150 U / g and a pH of 7.0;

[0124] (3) Tenderizing fluid injection:

[0125] The tenderizing liquid is evenly injected at 10% of the weight of the raw meat;

[0126] (4) Ultrasonic treatment:

[0127] The injected raw meat was sealed and then ultrasonically treated. The ultrasonic conditions were: ultrasonic power 200 W, ultrasonic time 20 min, and standing time 2 h.

[0128] Experimental data and comparative analysis of the present invention:

[0129] The present invention adopts a control example to conduct comparative tests with examples one, two, three, four and five, and example three to conduct comparative tests with examples six, seven, eight and nine, respectively. On this basis, a response surface test is conducted, and the composite tenderizing process of beef brisket is optimized with shear force as the response value. Example ten is compared with examples eleven, twelve and thirteen, respectively, and the specific steps of the test are as described in the claims.

[0130] 1. Analysis of the results of single factor experiment on tenderizing beef brisket with papain

[0131] 1.1 Effect of papain concentration on the tenderization quality of beef brisket

[0132] 1.1.1 Effect of papain concentration on water holding capacity and cooking loss of beef brisket tenderization

[0133] The effect of papain concentration on the water holding capacity and cooking loss of beef brisket is shown in Table 1. As shown in Table 1, when the papain concentration is 150u / g, the water holding capacity of beef brisket is significantly improved, and the cooking loss increases with the change of enzyme concentration, indicating that the enzyme concentration of 150u / g is better for improving the water holding capacity of beef brisket, and the cooking loss does not change much.

[0134] Table 1 Effect of papain concentration on water holding capacity and cooking loss of beef brisket

[0135]

[0136]

[0137] Note: Different letters in the same column (ad) indicate significant differences (P < 0.05).

[0138] 1.1.2 Effect of papain concentration on texture and shear force of beef brisket tenderization

[0139] The effect of papain concentration on the texture and shear force of beef brisket is shown in Table 2. As shown in Table 2, when the papain concentration is 150u / g, the chewiness of beef brisket is significantly reduced, the elasticity is reduced, the hardness is increased, and the shear force is significantly lower than that of other groups. At this time, the overall quality of beef brisket is better, and the shear force of beef brisket is better.

[0140] Table 2 Effect of papain concentration on texture and shear force of beef brisket

[0141]

[0142] Note: Different letters in the same column (ad) indicate significant differences (P < 0.05).

[0143] 1.2 Effect of enzyme solution pH on tenderization quality of beef brisket

[0144] 1.2.1 Effect of papain solution pH on water holding capacity and cooking loss during tenderization of beef brisket

[0145] The effect of enzyme solution pH on the water holding capacity and cooking loss of beef brisket is shown in Table 3. As shown in Table 3, the enzyme solution pH of 7.0 significantly improves the water holding capacity of beef brisket and reduces the cooking loss, indicating that the enzyme solution pH of 7.0 has a better effect on improving the water holding capacity and cooking loss of beef brisket.

[0146] Table 3 Effect of enzyme solution pH on water holding capacity and cooking loss of beef brisket

[0147]

[0148] Note: Different letters in the same column (ac) indicate significant differences (P<0.05).

[0149] 1.2.2 Effect of papain solution pH on the tenderization texture and shear force of beef brisket

[0150] The effect of enzyme solution pH on the texture and shear force of beef brisket is shown in Table 4. As shown in Table 4, when the enzyme solution pH is 7.0, the hardness and chewiness of beef brisket can be significantly reduced, and the shear force of beef brisket is significantly lower than that of the control group, indicating that the enzyme solution pH of 7.0 has a better effect on improving the texture characteristics and shear force of beef brisket.

[0151] Table 4 Effect of enzyme solution pH on texture and shear force of beef brisket

[0152]

[0153]

[0154] Note: Different letters in the same column (ae) indicate significant differences (P<0.05).

[0155] 1.3 Effect of ultrasonic power on tenderization quality of beef brisket

[0156] 1.3.1 Effect of ultrasonic power on water holding capacity and cooking loss of beef brisket tenderization

[0157] The effect of ultrasonic power on the water holding capacity and cooking loss of beef brisket is shown in Table 5. As shown in Table 5, when the ultrasonic power is 200W, the water holding capacity of the sample is significantly increased and the cooking loss is reduced, indicating that when the ultrasonic power is 200W, the yield of beef brisket is higher than that of other groups.

[0158] Table 5 Effect of ultrasonic power on water holding capacity and cooking loss of beef brisket Note: Different letters in the same column (ab) indicate significant differences (P<0.05).

[0159] 1.3.2 Effect of ultrasonic power on the texture characteristics of beef brisket tenderization

[0160] The effect of ultrasonic power on the texture characteristics of beef brisket is shown in Table 6. As shown in Table 6, when the power is 200W, the hardness and chewiness of beef brisket are significantly reduced, and the elasticity is reduced compared with the control group, indicating that the texture characteristics of beef brisket are better at this time.

[0161] Table 6 Effect of ultrasonic power on the texture characteristics of beef brisket

[0162]

[0163] Note: Different letters in the same column (ac) indicate significant differences (P<0.05).

[0164] 1.3.3 Effect of ultrasonic power on shear force during beef brisket tenderization

[0165] Effect of ultrasonic power on shear force of beef brisket Figure 1 As shown. Figure 1 It can be seen that when the power is 200W, the shear force of beef brisket is reduced, and compared with other groups, the shear force of beef brisket is the best at this time.

[0166] 1.4 Effect of ultrasonic time on tenderization quality of beef brisket

[0167] 1.4.1 Effect of ultrasonic time on water holding capacity and cooking loss of beef brisket tenderization

[0168] The effect of ultrasound time on the water holding capacity and cooking loss of beef brisket is shown in Table 7. As shown in Table 7, when the ultrasound time is 20 min, the water holding capacity of the sample is the best, indicating that the water holding capacity of beef brisket is the best when the ultrasound time is 20 min, but the cooking loss increases at this time.

[0169] Table 7 Effect of ultrasonic time on water holding capacity and cooking loss of beef brisket

[0170]

[0171] Note: Different letters in the same column (ab) indicate significant differences (P<0.05).

[0172] 1.4.2 Effect of ultrasound time on the texture characteristics of beef brisket

[0173] The effect of ultrasound time on the texture characteristics of beef brisket is shown in Table 8. As shown in Table 8, compared with the control group, ultrasound for 20 minutes significantly reduced the hardness and chewiness of beef brisket, and could maintain elasticity well.

[0174] Table 8 Effect of ultrasound time on the texture characteristics of beef brisket

[0175]

[0176] Note: Different letters in the same column (ac) indicate significant differences (P<0.05).

[0177] 1.4.3 Effect of ultrasound time on shear force of beef brisket

[0178] Effect of ultrasound time on shear force of beef brisket Figure 2 As shown. Figure 2 It can be seen that compared with other groups, the shear force of beef brisket was the lowest when the ultrasound time was 20 minutes, indicating that the shear force of beef brisket was better at this time.

[0179] 1.5 Effect of standing time after ultrasonic treatment on tenderization quality of beef brisket

[0180] 1.5.1 Effect of standing time after ultrasonic treatment on water holding capacity and cooking loss of beef brisket

[0181] The effect of standing time after ultrasonic treatment on the water holding capacity and cooking loss of beef breast is shown in Table 9. As shown in Table 9, the water holding capacity of beef breast standing for 1-2 hours increased compared with the control group, and the cooking loss was significantly reduced.

[0182] Table 9 Effect of standing time after ultrasonic treatment on water holding capacity and cooking loss of beef brisket

[0183]

[0184]

[0185] Note: Different letters in the same column indicate significant differences (P<0.05).

[0186] 1.5.2 Effect of standing time after ultrasonic treatment on the textural properties of beef brisket

[0187] The effect of standing time after ultrasonic treatment on the texture characteristics of beef brisket is shown in Table 10. As shown in Table 10, the standing time significantly affects the hardness and chewiness of beef brisket, the elasticity does not change much, the chewiness is the lowest when standing for 2 hours, and the hardness decreases significantly.

[0188] Table 10 Effect of standing time after ultrasound on the texture characteristics of beef brisket

[0189]

[0190] Note: Different letters in the same column (ab) indicate significant differences (P<0.05).

[0191] 1.5.3 Effect of standing time after ultrasonic treatment on shear force of beef brisket

[0192] Effect of standing time after ultrasound on shear force of beef brisket Figure 3 As shown. Figure 3 It can be seen that standing still for 0-2 hours can significantly reduce the shear force, and the shear force reduction is most obvious when standing still for 2 hours, and the meat quality is the best.

[0193] 2. Analysis of the results of the ultrasound-assisted papain tenderization process optimization test on beef brisket

[0194] According to the results of the single-factor experiment, ultrasonic power, ultrasonic time and standing time after ultrasonic treatment were selected as experimental factors, and shear force was used as the response value. An optimization scheme with three factors and three levels was designed. The response surface optimization level table is shown in Table 11.

[0195] Table 11 Response surface optimization factor levels for ultrasound-assisted papain tenderization of beef brisket

[0196]

[0197] 2.1 Response surface shear force results of ultrasound-assisted papain tenderization of beef brisket

[0198] The Box-Behnken center test was carried out with shear force (Y) as the response value. The test results are shown in Table 12.

[0199] Table 12 Response surface optimization experimental design scheme and results of ultrasound-assisted papain tenderization of beef brisket

[0200]

[0201]

[0202] 2.2 Analysis of variance and regression model

[0203] Effect of shear force (Y) and ultrasonic power (X) on tenderization of beef brisket by ultrasound-assisted papain 1 ), ultrasound time (X 2 ) and the post-ultrasound rest time (X 3 ) is the multivariate quadratic regression equation:

[0204] Y=40.13+1.85X 1 -1.66X 2 -1.18X 3 -2.89X 1 X 2 +2.85X 1 X 3 -1.13X 2 X 3 +8.20X 12 +5.30X 22 +6.04X 32

[0205] The response surface variance analysis results of the shear force regression model of ultrasound-assisted papain tenderization of beef brisket are shown in Table 13. As shown in Table 13, the model with shear force as the response value has a P value of less than 0.0001, indicating that the model is extremely significant; the correlation coefficient lack of fit term is P = 0.2017> 0.05, indicating that the lack of fit term is not significant, indicating that the model is ideal and can be used for experimental analysis; the model coefficient R 2 and the adjusted coefficient of determination R 2 Adj All of them are greater than 0.9, indicating that the experimental data fit the regression equation model well, and the models of all response variables are very sufficient, so the response surface analysis results are credible; the first-level term X in the model 1 , X 2 , X 3 The effect was extremely significant (P < 0.01), and the interaction term and the quadratic term X 1 X 2 , X 1 X 3 , X 1 2 , X 2 2 , X 3 2 The effect was extremely significant (P<0.01), X 2 X 3 Significant (0.01<P<0.05). From the F value, we can see that the order of influence of the three factors on the shear force Y of beef brisket is: ultrasonic power>ultrasonic time>static time.

[0206] Table 13 Results of variance analysis of shear force of ultrasonic-assisted papain tenderized beef brisket

[0207]

[0208]

[0209] Note: ** indicates extremely significant difference (P < 0.01), * indicates significant difference (0.01 < P < 0.05)

[0210] 2.3 Optimization and validation of response surface experiment for ultrasound-assisted papain tenderization of beef brisket

[0211] Design Expert 13 software was used for optimization, and the best parameters after optimization were: ultrasonic power 188.8W, ultrasonic time 21.22min, and standing time after ultrasonic 2.14h. At this time, the predicted value of the shear force of beef brisket was 39.82N. Adjustments were made according to the actual situation, and the operable test process conditions were selected, with ultrasonic power 200W, ultrasonic time 20min, and standing time 2h after ultrasonic for three parallel verification experiments. The final average shear force of beef brisket was 37.94N, which was close to the theoretical prediction value, indicating that the process parameter optimization results of using response surface to improve the quality of beef brisket with ultrasound-assisted papain are reliable.

[0212] 3. Comparative test results of tenderizing beef brisket using different methods

[0213] 3.1 Effects of different tenderizing methods on the tenderizing quality of beef brisket

[0214] 3.1.1 Comparative analysis of water holding capacity and cooking loss of tenderized beef brisket using different tenderization methods

[0215] The effects of different tenderizing methods on the water holding capacity and cooking loss of beef brisket are shown in Table 14. As shown in Table 14, compared with the control group, the ultrasound-assisted papain group was significantly better than the papain group and the ultrasound group in improving the water holding capacity and reducing the cooking loss of beef brisket, indicating that compared with a single method, the composite method is better for improving the quality of beef brisket.

[0216] Table 14 Comparative analysis results of water holding capacity and cooking loss of tenderized beef brisket by different tenderization methods Note: Different letters in the same column (ad) indicate significant differences (P < 0.05).

[0217] 3.1.2 Comparative analysis of texture and shear force of tenderized beef brisket by different tenderization methods

[0218] Effects of different tenderizing methods on the texture and shear force of beef brisket Figure 4As shown. Figure 4 It can be seen that the chewiness of beef brisket in the ultrasound-assisted papain group decreased much more than that in the papain group and the ultrasound group. The shear force values ​​of each treatment group decreased significantly. The shear force of the samples in the ultrasound-assisted papain group decreased most significantly, and the tenderness of the meat increased significantly, indicating that the effect of ultrasound-assisted papain on improving the tenderness of beef brisket is stronger than that of ultrasound and papain treatment.

Claims

1. A method for improving the quality of beef brisket by ultrasound-assisted enzyme, characterized in that: The following steps are involved: (1) Raw material pretreatment: Fresh beef brisket was selected, and after removing visible fat and fascia, steaks of 2 cm × 6 cm × 8 cm were cut parallel to the direction of myofibrils. Each piece weighed about 120 ± 10 g. The steaks were sealed in polyethylene bags and randomly grouped for later use. (2) Preparation of tenderizing liquid: Prepare 100 mL of papain with a concentration of 0-250 U / g and 100 mL of enzyme solution with a pH of 4.0-8.0 respectively; (3) Tenderizing fluid injection: Inject the tenderizing liquid evenly into the prepared meat at 10% of the weight of the raw meat; (4) Ultrasonic treatment: The raw meat injected with the tenderizing liquid is sealed and then subjected to ultrasonic treatment. The ultrasonic treatment conditions are: ultrasonic power 100-400W, ultrasonic time 10-40min, and standing time after ultrasonic treatment 1-4h.

2. The method for improving the quality of beef brisket by ultrasound-assisted enzyme according to claim 1, characterized in that: In step (2), the concentration of papain is 150 U / g and the pH of the enzyme solution is 7.

0.

3. The method for improving the quality of beef brisket by ultrasound-assisted enzyme according to claim 1, characterized in that: In step (4), the ultrasonic power is 200 W, the ultrasonic time is 20 min, and the standing time after ultrasonic treatment is 2 h.

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