Effect Of Xanthan Gum And Papain On The Properties Of Beef's Muscles

Modified processing of meat products is one of great importance subject in meat industry, the purpose of which is to promote water-holding capacity, texture and appearance etc. The investigation adopted single factor and multi factors experiment, focused on the effect of XG & PAP on the properties of beef color, pH, water-holding capacity and tenderness. The results show:1. 0.5% XG improved pH and water-holding capacity remarkably, lowed down the cook loss and shear force, boosted the tenderness, but induced worsening of beef color.2. Compared with controlled experiment, adding 0.02% PAP could decrease pH and shear force, improved tenderness, but induced worsening of beef color and lowing down of water-holding capacity. The effect of PAP on tenderization influenced by its concentration and reaction temperature: increased with PAP concentration, shear force lowed down; PAP concentration didn't influence pH and water-holding capacity notably; PAP reaction temperature didn't influence pH, water-holding capacity, shear force markedly either, but could induce worsening of beef color evidently.3.Effect of the complex of XG and PAP on beef pH value is not significant.4.After refrigerating for 4 days, the factor order of the complex of XP & PAP on beef color,water-holding capacity and tenderness: PAP density > reaction temperature > XG density, XG density > PAP density > reaction temperature, PAP density > XG density > reaction temperature; Optimum factor horizontal combination are: PAP density 0.02% reaction temperature 6℃and XG density 0.5%; XG density 1.0%, PAP density 0.02% and reaction temperature 10℃; PAP density 0.08%, XG density 0.5% and reaction temperature 10℃5.After refrigerating for 4 days, the factor order of the complex of XP & PAP on pH is not marked.After refrigerating for 4 days, the factor order of the complex of XP & PAP on quality: XG density > reaction temperature > PAP density; Optimum factor horizontal combination is XG density 1.0% and reaction temperature 10℃, PAP density 0.05%.