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Application of Bromelain Extract for Muscle Foods tenderization

Food and Nutrition Sciences 2011年第5期2卷 393-401页

作者： Sunantha Ketnawa Saroat Rawdkuen Food Technology Program School of Agro-Industry Mae Fah Luang University Muang Chiang Rai Thailand.

This study investigates the tenderizing effects of bromelain extract (BE) obtained from the top phase of an aqueous two-phase system comprising of 18% PEG 6000–17% MgSO4 in muscle foods. Uniform-sized chunks of beef, chicken, and squid were marinated with different concentrations of BE (0, 3, 7%, and 20%, w/w) for 1 h at room temperature. The physico-chemical and quality characteristics of the marinated samples were determined. Decreases in pH and moisture content were observed in the samples BE treated, but the TCA-soluble peptides content significantly increased (p < 0.05). Water holding capacity and cooking yields were observed in all of the tested samples, especially when the concentration of BE increased. In addition, a reduction of meat firmness and toughness were also observed in all of the samples when compared to the control (p < 0.05). Electrophoretic patterns also revealed extensive proteolysis and a reduction in number and intensity of the protein bands in all of the treated samples. At the microstructural level, tissue fibers were broken, cell membranes were more strongly degraded, the connections between the sarcolemma and the myofibrils were disappeared, and the generation of numerous gaps could be clearly observed when 20% (w/w) BE was added. The results show that the bromelain extract derived from the two-phase extraction of a pineapple peel could be used as an effective meat tenderizer.

关键词： Bromelain Pineapple Peel Aqueous Two Phase System Muscle Food Meat tenderization

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The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef

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Food Bioscience 2022年第3期47卷 1060-1069页

作者： Ali Mehrabani Ashkan Jebelli Javan Mohammad Ali Hesarinejad Ali Mahdavi Mahnoosh Parsaeimehr Department of Food Hygiene Faculty of Veterinary MedicineSemnan UniversitySemnanIran Department of Food Processing Research Institute of Food Science and Technology (RIFST)MashhadIran

One of the most important physicochemical properties of meat is its *** impact of Leek (Allium ampeloprasum ) extract and ultrasound on meat quality and molecular weight distribution of Longissimus lumborum muscles was *** have been treated with ultrasound (100 and 300 W during 10,20,and 30 min) and Leek-derived exogenous proteases (16.9 and 33.8U/g) simultaneously and *** combined effect of enzyme and ultrasound in 10 and 20 min increased the pH *** was also increased the proteolytic activity of *** meat quality,the filtering residues,cooking loss,shear force,and hardness were reduced;water-binding capacity,emulsion capacity,and emulsion stability were *** electrophoretic pattern of myofibrillar proteins showed the muscle fibers were severely degraded in the combined *** can be concluded that this process could be used as an alternative to the chemical tenderizing agents in the meat industry.

关键词： Leek extract Proteolytic activity Quality properties tenderization Ultrasound-assisted enzyme treatment

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