Affiliation:
1. Southwest University of Science and Technology
Abstract
The paper studied the effect of kiwifruit protease on tenderization of pork and related characterization has been made, the result indicates that pork marinate with kiwifruit protease may lead the degradation of collagen protein and the change of the myofibril fragmentation index (MFI), particle size, viscosity, Warner-Bratzler shear force, area force versus time (Area F-T) as well as microstructure characteristics. Because of the inconvenience of characterization of MFI and soluble collagen, viscosity, particle size analysis, shear force and area F-T can fast and accurate characteristic the changes of tenderizer of pork after marination with kiwifruit protease.
Publisher
Trans Tech Publications, Ltd.
Reference10 articles.
1. L. E. Jeremiah, L. L. Gibson and B. Cunningham: Food Res. Int., Vol. 32 (1999), p.585.
2. Z. Pietrasik and P. J. Shand. Meat Sci., Vol. 88 (2011), pp.8-13.
3. H. G. Shin, Y. M. Choi, H. K. Kim, Y. Ch. Ryu, etal: LWT - Food Sci. Tech., Vol. 41 (2008), p.1389.
4. P. R. Kriese, A. L. Soares, P. D. Guarnieri, etal: Food Chem., Vol. 104 (2007), p.1618.
5. S. Ketnawa, P. Chaiwut and S. Rawdkuen: submitted to Food Bioprod. Proc.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献