Effect of Ultrasound-assisted Kiwi Fruit Protease Treatment on Tenderization of Hairy Belly

The effects of papain, kiwi fruit protease (KFP) and NaOH under the ultrasound-assisted solution on shearing force and cooking loss of hairy belly were compared. The effects of different KFP dosage, temperature and ultrasonic power on texture of hairy belly were studied. The experiments results show that the NaOH solution have the largest shear force effect under the ultrasound-assisted, but the cooking loss reaches 67.2%. Compared to the untreated group, the KFP has a greater shear force effect than the papain, and shear force decreased by 33%. It also reduced the cooking loss of hairy belly to the lowest value of 17.8%. When the amount of KFP is 0.5%, temperature is 50 °C and ultrasonic power is 250 W. The shearing force, hardness and chewiness of hairy belly are less, and the elasticity is significantly greater, indicating that the tenderization effect of hairy belly is best. Therefore, ultrasound-assisted KFP is a feasible method to tenderize hairy belly.