학술논문
Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef Longissimus Thoracis and Lumborum
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Esra Akkaya Enver Baris Bingol Hamparsun Hampikyan Hilal Colak
- 간행물 정보
- 『Food Science of Animal Resources』제45권 제6호, 1671~1691쪽, 전체 21쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2025.11.30
5,320원
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국문 초록
This study was aimed to determine the effects of accelerated aging process provided by enzyme treatments (0.01 g/kg, 0.02 g/kg and 0.05 g/kg concentrations of papain, bromelain and fungal protease enzymes) on the quality characteristics of longissimus thoracis (LT) and longissimus lumborum (LL) muscles. For this purpose, LT and LL muscles, obtained from a commercial plant at 24 h post-mortem, were subjected to enzyme treatments. Treated samples were vacuum packed and kept at 2±1℃ for physico-chemical, microbiological, instrumental and sensorial analyses on days 1, 2, and 5 of the aging process. Papain, bromelain and fungal protease treatments decreased the water activity, moisture and water holding capacity compared to untreated samples, while the bacterial load of enzyme-treated LT and LL samples was lower than that of untreated ones. Moreover, a significant difference was observed in shear force values between enzyme-treated and untreated samples during aging period (p<0.001) with a remarkable decrease by increasing concentration of enzyme that resulted in accelerated aging process. Papain treatment provided the greatest tenderness, while low concentrations (0.01 and 0.02 g/kg) of bromelain enhanced the palatability of the product. Considering muscle type, LT samples were more appreciated in terms of textural and sensorial properties compared to the LL samples. The results revealed that treatment with plant and microbial proteases improved the quality parameters of beef meat depending on the enzyme concentration to providing palatable meat in a reduced aging period.
영문 초록
목차
Introduction
Materials and Methods
Result and Discussion
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References
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