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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 533 - 540 (8page)
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초록· 키워드
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The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm<sup>3</sup>) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.
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참고문헌 (29)
참고문헌 신청
Ahnstrom, M. L. / 2006 / Pelvic suspension improves quality characteristics in m. semimembranosus from Swedish dual purpose young bulls / Meat Sci 72:555~559
조희연 / 2004 / 능이버섯 및 Protease 효소의 첨가가 연육에 미치는 영향 / 목재공학 32(5):39~44
Douglas, N. / 1973 / Effect of pre-slaughter injections of papain on toughness in lamb muscle induced by rapid chillings / J. Sci. Food Agric 24:1583~1587
Ezmart, M. / 1979 / Edible mushrooms as producers of amylases / Food Chem 4:203~211
Gerelt, B. / 2000 / Meat tenderization by proteolytic enzymes after osmotic dehydration / Meat Sci 56:311~318
조희연 / 2004 / 능이버섯 및 Protease 효소의 첨가가 연육에 미치는 영향 / 목재공학 32(5):39~44
Douglas, N. / 1973 / Effect of pre-slaughter injections of papain on toughness in lamb muscle induced by rapid chillings / J. Sci. Food Agric 24:1583~1587
Ezmart, M. / 1979 / Edible mushrooms as producers of amylases / Food Chem 4:203~211
Gerelt, B. / 2000 / Meat tenderization by proteolytic enzymes after osmotic dehydration / Meat Sci 56:311~318
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