Optimization of Enzymatic Pretreatment Process and Modifier Formula for Fried Rabbit Meat

Abstract:

In this work，the taste of fried rabbit meat products was mproved by enzymatic pretreatment process and using amendment. The enzymatic pretreatment was carried out by using papain and trypsin. By using one-factor-at-a-time and orthogonal array design methods，the optimal enzymatic pretreatment conditions were obtained as follows：the dosage ratio of papain and trypsin 300∶150，temperature 45 ℃，time 60 min. The product quality was improved by using soy protein，modified starch and baking soda，the optimal modifier formula was determined as 0.6%baking soda，10%modified starch and 4%soy protein. The sequence of the significance of these factors is as follows：soy protein dosage>modified starch dosage>baking soda dosage.