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

被引：0
作者：
Nalan Gokoglu
Pınar Yerlikaya
Ilknur Ucak
Hanife Aydan Yatmaz
机构：
[1] Akdeniz University,Faculty of Fisheries
[2] Akdeniz University,Food Safety and Agricultural Research—Development Center Antalya
来源：
Journal of Food Measurement and Characterization | 2017年 / 11卷
关键词：
Squid; Texture; Tenderization; Enzyme; Bromelain; Papain;
D O I：
暂无
中图分类号：
学科分类号：
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 °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.
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页码：347 / 353
页数：6
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