Optimization of Process for Rehydrated Beef Tripe and Researches on Changes of Its Water Distribution and Histology

In order to make the salted and dried beef tripe rehydrated more safely and effectively,the processing conditions for rehydrated beef tripe treated with sodium carbonate were studied. One-factor-at-a-time method and response surface methodology were used to investigate the effects of the concentration of sodium carbonate solution,treatment time and temperature on rehydration of beef tripe. The weight gain rate and rupture force were used as the response values to determine the optimum process conditions for rehydration. Results showed that the optimum process conditions for rehydration were as follows:The concentration of sodium carbonate 1.03%,treatment time 2.3 h,temperature 43℃. Under these conditions,the weight gain rate of the beef tripe was 185.25%±3.61%,the rupture force was 2333.31±99.12 g,and the brittleness and sensory scores was high. After treatment with sodium carbonate,the content of immobile water and free water of beef tripe increased significantly,muscle fibers were broken and swelled. The study showed that,using sodium carbonate to make beef tripe rehydration was applicable,and the weight gain rate and the tenderness of beef tripe were perfect.