Application of a Kiwifruit (Actinidia chinensis) to Improve the Textural Quality on Beef Bulgogi Treated with Hydrostatic Pressure

• 발행기관: 한국축산식품학회
• 저자명: Eun Jung Lee Se Wook Oh Nam Hyouck Lee Young Ho Kim Dong Un Lee Katsuhiro Yamamoto Yun Ji Kim
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제3호, 317~324쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.08.31

영문 초록

In order to reduce the increased hardness of beef bulgogi due to hydrostatic pressure (HP), kiwifruit (Actinidia chinensis) was applied. To understand the changes of shear force in beef bulgogi with kiwifruit induced by HP, changes in chemical properties of myofibril (Mf) with 10% kiwifruit induced by HP were investigated. From the SDS-PAGE patterns of Mf with 10% kiwifruit, there was an observed increase in the degradation of myosin heavy chain (MHC) by HP (300-500 MPa) to that by 0.1 MPa. This result indicates that HP may enhance enzyme action from a kiwifruit for the degradation of MHC, and the similar phenomenon occurred in the beef bulgogi with kiwifruit induced by HP. The shear force of beef bulgogi without a kiwifruit induced by 400 and 500 MPa significantly increased compared to that by 0.1 MPa (p

키워드

hydrostatic pressure kiwifruit (Actinidia chinensis) bovine myofibril beef bulgogi