Researh On Tenderization Of Alashan Bactrian Camel Meat And Manufacture Of Its Dried Meat

Alashan bactrian camel is one of the main livestock in Alashan, Inner Mongolia. It plays an important role in the local economic development. Alashan bactrian camel meat belongs to the high-protein and low-fat meat, containing rich nutrition. However, its muscle fibers are coarse and its taste is relatively poor. The influence of papain on tenderness and sensory quality of camel meat was studied in the paper. Experiments were conducted with papain dosage, treatment temperature, treatment time. L9(33) orthogonal experiment was used to sift the optimal condition of the tenderization. The processing technology of dried camel meat is obtained on the basis of the improvement of the traditional dried meat processing technology. Physicochemical index and microbiological index of the dried meat were detected during storage. The results showed that effect of papain on water loss rate, water holding capacity and the tenderness of camel meat were significant. The least water loss rate is31.99%and the maximum water holding capacity is52.56%when papain dosage is0.015%. The best conditions of camel meat tenderization by papain are as follows:papain dosage0.01%, treatment temperature20℃, treatment time90min. Significant factors are arranged in descending order:papain dosage, treatment temperature, treatment time. Effect of papain on the sensory quality of camel meat was insignificant. Tenderization, tumbling and frying are added in the improved technological. After obtaining the products of dried meat, the results showed that all indexes were normal by detecting changes of physicochemical index and microbiological index in six months. Dried camel meat standard of the enterprise was made for industrializing the dried meat.(Q/ASST0001S-2012). It fills the blank of domestic air-dried camel meat production standards.