Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze–thaw abuse

Liu, Changqi; Xiong, Youling L.; Rentfrow, G.

doi:10.1016/j.lwt.2011.05.019

Cited by 29 publications

(13 citation statements)

References 26 publications

(39 reference statements)

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“…991.36,respectively). Analyses of pH were performed according to Liu et al (2011). pH measurements were performed with a combined pH glass electrode connected to a pH meter (MicropH 2001, Crison, Barcelona, Spain).…”

Section: Chemical Analyses Of Cooked Hammentioning

confidence: 99%

Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

Pancrazio

Cunha

Pinho

et al. 2015

Journal of Food Quality

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The influence of tumbling time and storage on the physical and chemical characteristics of cooked ham was evaluated. The effect of tumbling time on the physical characteristics, namely color and texture, was significant, whereas the chemical characteristics were less affected since proteolysis of myofibrillar proteins, free amino acid (FAA) and volatile profile was similar in ham with 9 and 18 h of tumbling. The effect of storage was most relevant on chemical characteristics, increased the proteolysis of myofibrillar proteins and the relative percentage of some volatiles, mainly aldehydes, whereas FAA decreased, except histidine that increased. Reduced tumbling time can be used, maintaining the quality of cooked ham during its storage. PRACTICAL APPLICATIONSCooked ham is a brine-treated product obtained after tumbling and cooking/ cooling treatments. Its shelf life is around 90 days. Data concerning the effect of tumbling time and storage on quality attributes, proteolysis and volatiles of cooked ham are scarce. This characterization is of major relevance for cooked ham industry since the use of reduced tumbling maintains the product quality and storage reduces production costs. A reduction of 50% of the usual tumbling time influenced mainly the physical parameters, whereas the storage was similar and the most relevant impact was on the chemical characteristics. The practical results from this work can be extended to cooked ham industry.

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Section: Chemical Analyses Of Cooked Hammentioning

confidence: 99%

Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

Pancrazio

Cunha

Pinho

et al. 2015

Journal of Food Quality

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“…To infuse the enzyme into the intercellular spaces, a thawed sample was injected with the 10% enzyme solution (based on the weight of the meat) perpendicular to the direction of the muscle fiber at approximately 1.0-cm intervals using a syringe. The ratio of enzyme volume to the pieces of eye of round and chicken breast was 1:10 (based on the weight of meat) ( Liu et al ., 2011 ). Injected and non-injected samples were stored for 24 h at 4℃ for equilibrium to inactivate enzymes ( Harris et al ., 2001 ).…”

Section: Methodsmentioning

confidence: 99%

Texture Softening of Beef and Chicken by Enzyme Injection Process

Eom

Lee

Chun

et al. 2015

Korean Journal for Food Science of Animal Resources

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This research focuses on a new softening technology for use with chicken breast and eye of round beef in order to assist elderly individuals who have difficulty with eating due to changes in their ability to chew (masticatory function) or swallow. We investigated the hardness of chicken breast and eye of round beef through use of a texture analyzer after injection of a commercial enzyme. Among 7 commercial enzymes, bromelain and collupulin exhibited a marked softening effect on the tested chicken breast and eye of round beef given a 1.00% enzyme concentration. The hardness of bromelain-treated chicken breast reached 1.4×104 N/m2, of collupulin-treated chicken breast reached 3.0×104 N/m2, and of bromelain-treated eye of round beef reached 3.2×104 N/m2, respectively, while their original shapes did not change. To find the level of tissue degradation with specific enzyme concentrations, enzyme injections at 0.1%, 0.25%, 0.50%, and 1.00% concentration of bromelain and papain were also evaluated. The results of this research could be useful for softening chicken breast and eye of round beef and will contribute to the development of foods that can be more easily eaten as part of a balanced diet for elderly adults.

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“…The cooking loss was determined using the method of Liu et al (2011) with a small modification. The rabbit meat patties (every patty about 30 g) were cooked (steamed) in a pan (about 1 L water) until the core temperature reached 80°C and maintained for 30 min.…”

Section: Determination Of Cooking Lossmentioning

confidence: 99%

Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage

Wang

Zhang

et al. 2021

J. Food Process. Preserv.

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According to FAOSTAT (2020), the global production of rabbit meat has steadily increased from 2008 to 2020, and China is the major producer of rabbit meat. In 2019, China produced 885,000 tons of rabbit meat, accounting for 62% of the world's rabbit meat production. Rabbit meat is popular among consumers because it is rich in polyunsaturated fatty acid and protein, while low in fat and cholesterol (Dalle Zotte & Szendrő, 2011;Matics et al., 2017). However, rabbit meat is easy to degrade due to its high nutritional characteristics, and the major reason for meat quality loss and shelf-life reduction is microbial spoilage and lipid oxidation (Cullere et al., 2018).To ensure the optimal product quality of meat and meat products, synthetic antioxidants have been widely used, currently, the most commonly used commercial synthetic antioxidants include butylated hydroxytoluene (BHT), butylated hydroxyanisole, and tertiary butylhydroquinone (Cullere et al., 2019). However, the consumer is concerned about the safety of synthetic antioxidants and preferred natural antioxidants in food additives (Shah et al., 2014).To meet consumer's demand for healthier diets, there is increasing

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Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze–thaw abuse

Cited by 29 publications

References 26 publications

Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

Texture Softening of Beef and Chicken by Enzyme Injection Process

Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage

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