کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5521868 1545529 2017 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment
ترجمه فارسی عنوان
بهبود تندرست گوشت با استفاده همزمان از تابش اولتراسونیک با شدت بالا و درمان با پاپائین
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

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 3 × 3 × 3 cm pieces. Samples were sonicated by ultrasonic probe (20 kHz) at power of 100 and 300 W for 10, 20, and 30 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 (P < 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 100 W for 20 min. Finally, the results showed that, combined treatment can be employed as a useful tool for the meat tenderization.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 39, February 2017, Pages 223-229
نویسندگان
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