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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.4
- 수록면
- 389 - 395 (7page)
이용수
초록· 키워드
오류제보하기
The objective of this study was to examine the effects of crude protease from Bacillus polyfermenticus SCD and marination time on quality of pork and beef jerky. Neither pork nor beef jerky showed a significant difference in pH among all treatments, and each protease was found to have a greater effect on the color of beef jerky. The hardness was significantly lower in all jerky treated with each protease, however the textural properties of jerky were not significantly different with regard to marination times. Water content was not affected by protease addition or marination times, however the water activity was lower in jerky treated with protease. The rehydration capacity of pork jerky was higher in jerky treated with protease, whereas that of beef jerky was higher in jerky dried after tumbled and held for 24 hr. Sensory characteristics were higher in jerky treated with protease, not affected by holding time after marinated.
목차
Abstract
Introduction
Materials and Methods
Result and Discussion
Acknowledgments
References
참고문헌 (31)
참고문헌 신청
Chen QH / 2006 / Effects of elastase from a Bacillus strain on the tenderization of beef meat / Food Chem 98:624~629
Kang CK / 1970 / Degradation of various meat fraction by tenderizing enzymes / J. Food Sci 35:563~567
Cronlund AL / 1987 / Solubilization of collagen in restructured beef with collegenase and α-amylose / J. Food Sci 52:857~860
Diaz O / 1997 / Proteolysis in dry fermented sausage: The effect of selected exogenous protease / Meat Sci 46:115~128
Jun-Seok Park / 2006 / Effect of a Functional Food Containing Bacillus polyfermenticus on Dimethylhydrazine-Induced Colon Aberrant Crypt Formation and the Antioxidant System in Fisher 344 Male Rats / Food Science and Biotechnology 15(6):980~985
Kang CK / 1970 / Degradation of various meat fraction by tenderizing enzymes / J. Food Sci 35:563~567
Cronlund AL / 1987 / Solubilization of collagen in restructured beef with collegenase and α-amylose / J. Food Sci 52:857~860
Diaz O / 1997 / Proteolysis in dry fermented sausage: The effect of selected exogenous protease / Meat Sci 46:115~128
Jun-Seok Park / 2006 / Effect of a Functional Food Containing Bacillus polyfermenticus on Dimethylhydrazine-Induced Colon Aberrant Crypt Formation and the Antioxidant System in Fisher 344 Male Rats / Food Science and Biotechnology 15(6):980~985
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UCI(KEPA) : I410-ECN-0101-2013-573-001015542