학술논문
Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Sung Sil Moon
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제1호, 143~151쪽, 전체 9쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2018.02.28
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국문 초록
영문 초록
The effects of proteolytic enzymes (bromelain and bromelain+papain) and a
ginger extract were assessed on collagen content and solubility, thermal shrinkage
temperature of connective tissue, pH, cooking loss, drip loss, and Warner-Bratzler shear
force (WBSF) of M. pectoralis profundus isolated from the beef brisket cut. Both
proteolytic enzymes and ginger extract led to a significant increase in cooking loss and
collagen solubility compared with untreated controls. On the other hand, the peak (Tp)
thermal shrinkage temperature markedly decreased in all treatments compared with those
in controls. Samples treated with bromelain, bromelain + papain, and ginger extract
showed a significant decrease in WBSF by 36%, 40%, and 37%, respectively, compared
with untreated controls. Our findings suggest that ginger extract are useful for postmortem
tenderization of meat containing high levels of collagen, compared to control
even though, bromelain and bromelain + papain treatments have higher collagen
solubility than ginger extract.
목차
Introduction
Materials and Methods
Results and Discussion
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