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Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodology

文献类型： 外文期刊

作者： Deng, Shaoying 1 ; Wang, Daoying 1 ; Zhang, Muhan 1 ; Geng, Zhiming 1 ; Sun, Chong 1 ; Bian, Huan 1 ; Xu, Weimin 1 ; Zhu, 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing, Jiangsu, Peoples R China

2.Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing, Jiangsu, Peoples R China

关键词： AMP;cooking loss;pork;response surface methodology;shear force

期刊名称：ANIMAL SCIENCE JOURNAL （ 影响因子：1.749； 五年影响因子：1.909 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Based on single factor experiments, NaCl concentration, adenosine 5'-monophosphate (AMP) concentration and temperature were selected as independent variables for a three-level Box-Behnken experimental design, and the shear force and cooking loss were response values for regression analysis. According to the statistical models, it showed that all independent variables had significant effects on shear force and cooking loss, and optimal values were at the NaCl concentration of 4.15%, AMP concentration of 22.27 mmol/L and temperature of 16.70 degrees C, which was determined with three-dimensional response surface diagrams and contour plots. Under this condition, the observed shear force and cooking loss were 0.625 kg and 8.07%, respectively, exhibiting a good agreement with their predicted values, showing the good applicability and feasibility of response surface methodology (RSM) for improving pork tenderness. Compared with control pig muscles, AMP combined with NaCl treatment demonstrated significant effects on improvement of meat tenderness and reduction of cooking loss. Therefore, AMP could be regarded as an effective tenderization agent for pork.

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