Publication: Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain
3
Issued Date
2021-11-01
Resource Type
ISSN
18737072
03088146
03088146
Other identifier(s)
2-s2.0-85106891972
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Chemistry. Vol.361, (2021)
Suggested Citation
Nachomkamon Saengsuk, Natta Laohakunjit, Promluck Sanporkha, Nattapon Kaisangsri, Orrapun Selamassakul, Khanok Ratanakhanokchai, Apiradee Uthairatanakij Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain. Food Chemistry. Vol.361, (2021). doi:10.1016/j.foodchem.2021.130079 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/75563
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain
Other Contributor(s)
Abstract
Enzymatic tenderisation including bromelain enhances underused cuts of meat in emerged restructuring technology. Physicochemical and textural characteristics of restructured pork steak hydrolysed with bromelain for masticatory dysfunction people were evaluated. Restructured pork steak treated with bromelain at 0.05 and 0.1% (w/w) was hydrolysed at 50 °C for 0, 3, 6, 9 and 12 min. The cooking losses of 0.05% (w/w) bromelain for 0, 3 and 6 min were lower than 0.1% (w/w) bromelain samples. The ΔE increased after increasing the enzyme concentration and hydrolysis time. Bromelain-treated samples at higher concentrations showed lower WBSF, KSF and TPA parameters, but cohesiveness of 0.05% (w/w) had higher than 0.1% (w/w) bromelain samples. Total protein, sarcoplasmic protein solubility, TCA-soluble peptide, total collagen and soluble collagen contents were the highest in 0.1% (w/w) bromelain-treated samples for 12 min (P < 0.05). According to SDS-PAGE and SEM, various proteins in the enzyme-treated samples were degraded.