Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)

被引：24
作者：
Gokoglu, Nalan [1 ]
Yerlikaya, Pinar [1 ]
Ucak, Ilknur [1 ]
Yatmaz, Hanife Aydan [2 ]
机构：
[1] Akdeniz Univ, Fac Fisheries, Antalya, Turkey
[2] Akdeniz Univ, Food Safety & Agr Res Dev Ctr Antalya, Antalya, Turkey
来源：
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2017年 / 11卷 / 01期
关键词：
Squid; Texture; Tenderization; Enzyme; Bromelain; Papain; MARINATION; MUSCLE;
D O I：
10.1007/s11694-016-9403-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to investigate the effects of bromelain and papain enzymes for tenderizing of squid (Loligo vulgaris) muscle. Squid samples were immersed into the enzyme solutions and then they were kept in a water bath at 60 degrees C for 20 min to activate enzymes. After enzyme treatment, pH values, hardness and shear force values of squid muscle decreased. Total protein, free amino acid contents and sensory scores increased. Use of bromelain and papain enzymes was found as effective method to tenderize of squid muscle. Better results were obtained with papain compared to bromelain.
引用
收藏
页码：347 / 353
页数：7
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