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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 229 - 233 (5page)
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초록· 키워드
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We developed a new softening technology applicable to the main body of the jumbo squid Dosidicus gigas; this will aid in squid consumption by elderly individuals and those who have masticatory and dysphagia problems. Protease solutions were injected into jumbo squid and hardness was measured using a texture analyzer. Seven enzymes were tested. Jumbo squid became progressively softer during bromelain and collupulin treatment; the hardness attained 5.6 103 N/m2 at bromelain concentrations of 1.00% (w/v) and 6.7 103 N/m2 at collupullin concentrations of 1.00% (w/v). The extents of tissue softening after bromelain and collupulin injection to 0.1%, 0.25%, 0.50%, and 1.00% (all w/v) were evaluated; the squid retained its shape after steaming for 10 min at 100°C to inactivate the enzymes. Thus, the results of this research indicate that enzyme injection softens the texture of jumbo squid.
목차
등록된 정보가 없습니다.
참고문헌 (21)
참고문헌 신청
Bourre JM / 2008 / Seafood(wild and farmed)for the elderly : contribution to the dietary intakes of iodine, selenium, DHA and vitamins B12 and D / J Nutr Health Aging 12 : 18
Calkins CR / 2007 / Adding enzymes to improve beef tenderness (Beef Facts: Product Enhancement series)
Desai BB / 2000 / Handbook of nutrition and diet (Food Science and Technology) / Marcel Dekker Inc
Deutz NE / 2014 / Protein intake and exercise for optimal muscle function with aging: Recommendations from the ESPEN Expert Group / Clin Nutr 33 : 929 ~ 936
Fujisaki T / 2012 / Current situation of universal design foods / Shokuhin-to-Youki 53 : 30 ~ 36
Calkins CR / 2007 / Adding enzymes to improve beef tenderness (Beef Facts: Product Enhancement series)
Desai BB / 2000 / Handbook of nutrition and diet (Food Science and Technology) / Marcel Dekker Inc
Deutz NE / 2014 / Protein intake and exercise for optimal muscle function with aging: Recommendations from the ESPEN Expert Group / Clin Nutr 33 : 929 ~ 936
Fujisaki T / 2012 / Current situation of universal design foods / Shokuhin-to-Youki 53 : 30 ~ 36
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