지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 491 - 496 (6page)
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초록· 키워드
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The purpose of this study was to examine the effect of a crude protease from Bacillus polyfermenticus on tenderizing pork meat. A B. polyfermenticus protease was characterized, and pork loin samples were treated in solutions containing different enzymes (papain and proteases from Aspergillus oryzae and B. polyfermenticus) and stored for 24, 72, or 168 h at $4^{\circ}C$. Each treated sample was subjected to a quality assessment. B. polyfermenticus protease activity was lower than that for other enzymes tested, although it easily hydrolyzed the meat protein. The optimum temperature and pH for the activity of this protease were $50^{\circ}C$ and pH 7.0. The meat tenderizing activity of the protease from A. oryzae was higher than that of papain and the B. polyfermenticus protease. The fragmentation index of the enzyme-treated with the B. polyfermenticus protease was higher than that of the control. A sensory evaluation was not different between meat treated with proteases, but the overall tenderness of enzyme-treated meats was higher than that of the controls. Therefore, the B. polyfermenticus protease, papain, and the A. oryzae protease appear to be suitable for use as meat tenderizers.
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등록된 정보가 없습니다.
참고문헌 (28)
참고문헌 신청
Bhaskar, N. / 2006 / Preparation of proteolyticactivity rich ginger powder and evaluation of its tenderizingeffect on spent-hen muscles / J. Muscle Foods 17:174~184
Chen, Q. H. / 2006 / Effectsof elastase from a Bacillus strain on the tenderization of beefmeat / Food Chem 98:624~629
Choi, Y. S. / 2010 / Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters / MEAT SCIENCE 84:557~563
Christensen, M. / 2004 / Effect of proteoytic enzyme activity and heating onthe mechanical properties of bovine single muscle fibres / Meat Sci 66:361~369
Gerelt, B. / 2000 / Meat tenderizationby proteolytic enzymes after osmotic dehydration / Meat Sci 56:311~318
Chen, Q. H. / 2006 / Effectsof elastase from a Bacillus strain on the tenderization of beefmeat / Food Chem 98:624~629
Choi, Y. S. / 2010 / Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters / MEAT SCIENCE 84:557~563
Christensen, M. / 2004 / Effect of proteoytic enzyme activity and heating onthe mechanical properties of bovine single muscle fibres / Meat Sci 66:361~369
Gerelt, B. / 2000 / Meat tenderizationby proteolytic enzymes after osmotic dehydration / Meat Sci 56:311~318
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