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논문 기본 정보

자료유형
학술저널
저자정보
Kim, Ho-Kyoung (Department of Culinary & Food Service Management, Sejong University) Lee, Sang-Hoon (Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University) Ryu, Youn-Chul (Department of Culinary & Food Service Management, Sejong University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제35권 제4호
발행연도
2015.1
수록면
533 - 540 (8page)

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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&#xD7;3&#xD7;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&#x2103;. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p&#x3C;0.01), and higher cooking loss and water holding capacity than control and T2 (p&#x3C;0.05). T1 and T3 exhibited lower shear force values than control (p&#x3C;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&#x3C;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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