Optimization of the Technology of Marinated Beef Tendon Jelly with Curdlan Gel

Mengliu Zhu; Wendong Liu; Yifan Liu; Xiaojie Gu; Jialu Wang; Yanxia Xing; Yang Yu; He Zhu

doi:10.54097/3135pw67

Authors

Mengliu Zhu
Wendong Liu
Yifan Liu
Xiaojie Gu
Jialu Wang
Yanxia Xing
Yang Yu
He Zhu

DOI:

https://doi.org/10.54097/3135pw67

Keywords:

Beef tendon jelly; Curdlan gel; Processing technology.

Abstract

A new kind of tendon jelly was developed with cow tendon as raw material and adding curdlan gel. On the basis of three single factor tests, including the amount of curdlan gel, the amount of salt and the braising time, the optimal processing technology of tendon jelly was determined by response surface optimization and verification tests with sensory score and hardness as evaluation criteria. The results showed that the optimum process formula of tendon jelly was the curdlan gel addition of 0.7%, the stewing time of 4.14 hours, and the salt addition of 0.38%.

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