木瓜蛋白酶
组织谷氨酰胺转胺酶
化学
食品科学
纹理(宇宙学)
产量(工程)
酶
色谱法
生物化学
材料科学
计算机科学
图像(数学)
人工智能
冶金
作者
Wanessa Oliveira Ribeiro,Maristela Midori Ozaki,Mírian dos Santos,Ruann Janser Soares de Castro,Hélia Harumi Sato,Ana Karoline Ferreira Ignácio Câmara,Andrea Paola Rodríguez Trivino,Paulo Cezar Bastianello Campagnol,Marise Aparecida Rodrigues Pollonio
出处
期刊:Meat Science
[Elsevier]
日期:2023-04-01
卷期号:198: 109112-109112
被引量:1
标识
DOI:10.1016/j.meatsci.2023.109112
摘要
In this study, bovine meat loaves were produced with different levels of papain (0.00125%, 0.0025%, 0.00375%, and 0.005%) combined with transglutaminase (1%). The effect of this reformulation on pH, instrumental color, water activity, proximate composition, texture, yield, and scanning electron microscopy (SEM) of meat loaves was investigated. In addition, the enzymatic activity of papain was also analyzed. The papain addition increased the pH and the yield of the samples. The hardness was progressively reduced with the increase of papain level. Such changes could be seen through the images recorded by SEM, where an extremely fragmented structure was observed in treatments with higher papain concentration. Papain showed an optimum temperature of 80 °C. This study allowed to observe an intense proteolytic effect in all treatments, despite the papain concentration. Therefore, lower levels should be applied so that the product does not alter its sensory characteristics, such as soft and crumbly texture.
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