کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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5521868 | 1545529 | 2017 | 7 صفحه PDF | دانلود رایگان |
The present study aims to develop a novel process for improving meat tenderness. Three muscles were selected among five young Holstein bulls Longissimus lumborum muscles and were cut into 3Â ÃÂ 3Â ÃÂ 3Â cm pieces. Samples were sonicated by ultrasonic probe (20Â kHz) at power of 100 and 300Â W for 10, 20, and 30Â min both in the presence and absence of 0.1% papain enzyme solution. The effects of treatments were investigated on proteolytic activity, filtering residues, Warner-Bratzler shear force (WBSF), meat textural profile (TPA), and muscle microstructure. Application of enzyme, either singly or coupled with ultrasound significantly (PÂ <Â 0.05) decreased the filtering residue, WBSF and textural parameters. The most proteolytic activity and the highest tenderness were obtained when the combined treatment was applied at ultrasonic power of 100Â W for 20Â min. Finally, the results showed that, combined treatment can be employed as a useful tool for the meat tenderization.
Journal: Innovative Food Science & Emerging Technologies - Volume 39, February 2017, Pages 223-229