Tenderizing effect of ultrasonic wave combined with tenderizer on dried prawns

Single factor and L₉(3⁴) orthogonal experiment were carried out to investigate the tendering effect of ultrasonic wave and tenderizer on dried prawns. Single factor experiment results show that ultrasonic wave can only advance the tissue structure of dried prawns, but the amino acid content is reduced, and the color is darkened. The results of L₉(3⁴) orthogonal experiment show that the increase order of the effects of different factors on the shearing force is supersonic wave>albumen enzyme>CaCl₂>complex phosphate. The optimum combination is as follows: treated with ultrasonic wave for 7 min, combined with 0.2%CaCl₂, 0.008% papain. Under this condition, the shearing force of dried prown is 136 kg/cm² and content of free amino acid is 19.3 mg/g. Result of variance analysis show that the tenderizing effect is notable treated by ultrasonic wave and papain, but inapparent by CaCl₂ and complex phosphate.