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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 888 - 902 (15page)
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초록· 키워드
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Our aim was to investigate the effects of bromelain embedded in double emulsion (DE) on physicochemical properties of pork loin. We evaluated DE characteristics such as size, zeta potential, and microscopy after fabrication. We marinated meat with distilled water (DW), 1% (w/v) bromelain solution, blank DE, and 1% (w/v) bromelain loaded in double emulsion (DE E) for 0, 24, 48, and 72 h at 4℃, and prepared raw meat for control. The marinated samples were assessed for color, water holding capacity, cooking loss, moisture content, pH, protein solubility, Warner-Bratzler shear force (WBSF) and gel electrophoresis. The droplet size of 1% (w/v) bromelain embedded in DE was increased compared with blank DE (p<0.05) and values of zeta potential decreased. The increase in lightness and color difference range of the DE-treated group was lower than that of the DW-treated group (p<0.05). Moreover, treatment by immersion in 1% (w/v) DE E resulted in the highest water holding capacity values (p<0.05) and lower cooking loss values than water base treatment (p<0.05). Results for myofibrillar protein solubility and WBSF showed a similar trend. 1% (w/v) DE E showed degradation of myosin heavy chain after 48 h in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Thus, bromelain-loaded DE is useful for controlling and handling enzyme activity in food industry.
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참고문헌 (41)
참고문헌 신청
AOAC / 2012 / Official methods of analysis of AOAC International
Ashie INA / 2002 / Effects of papain and a microbial enzyme on meat proteins and beef tenderness / J Food Sci 67:2138~2142
Benjar C / 2007 / Color degradation kinetics of pineapple puree during thermal processing / LWT-Food Sci Technol 40:300~306
Boles JA / 1997 / Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef / Meat Sci 45:87~97
Choi MJ / 2016 / Effects of pressure-shift freezing conditions on the quality characteristics and histological changes of pork / LWT-Food Sci Technol 67:194~199
Ashie INA / 2002 / Effects of papain and a microbial enzyme on meat proteins and beef tenderness / J Food Sci 67:2138~2142
Benjar C / 2007 / Color degradation kinetics of pineapple puree during thermal processing / LWT-Food Sci Technol 40:300~306
Boles JA / 1997 / Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef / Meat Sci 45:87~97
Choi MJ / 2016 / Effects of pressure-shift freezing conditions on the quality characteristics and histological changes of pork / LWT-Food Sci Technol 67:194~199
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