Abstract:The effects of bromelain treatment on the tenderization of squid （Dosidicus gigas）muscle tissue was explored.The squid muscle was firstly submerged in the prepared different bromelain solutions.Then，the concentration and pH value of bromelain solutions and its enzymatic time were optimized based on the determination of the hardness and shear properties of the treated raw-and cooked-squid.Next，according to the Box-Behnken experimental principle，the response surface methodology was performed in the following experiment，with the bromelain concentration，the enzymatic time，and the pH value as the experimental factors，versus the hardness and shear force of squid muscle as the response value.Based on above experimental results，the optimum scheme of tenderization conditions were obtained as follows：the bromelain concentration was 210 U/100 mL，the tenderization time was 40 min at 30 ℃，and the pH value of enzymatic solution was6.42.According the obtained parameters，the hardness and shear force values of tenderized squid muscle were 0.97 N and 2.98 N，respectively，which was consistent with the predicted data of the model.