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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 74 - 86 (13page)
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Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p<0.001). These results present opportunities to produce essential fatty acids fortified horse meat with soft texture and satisfied technological characteristics. The intake of the essential fatty acids intensified horse meat could aid the elderly to get their aimed essential fatty acid demands. Results also suggest that horse meat tenderized through enzymatic processing stand for auspicious options for the comprehension of texture-revised diets in the elderly population.
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등록된 정보가 없습니다.
참고문헌 (33)
참고문헌 신청
American Heart Association / Dietary guidelines for healthy American adults (cholesterol, fat)
AOAC / 2002 / Official methods of analysis
Ashie INA / 2002 / Effects of papain and a microbial enzyme on meat proteins and beef tenderness / J Food Sci 67:2138~2142
Barekat S / 2017 / Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment / Innov Food Sci Emerg Technol 39:223~229
Barekat S / 2019 / Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef Longissimus lumborum / J Food Sci Technol 56:224~232
AOAC / 2002 / Official methods of analysis
Ashie INA / 2002 / Effects of papain and a microbial enzyme on meat proteins and beef tenderness / J Food Sci 67:2138~2142
Barekat S / 2017 / Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment / Innov Food Sci Emerg Technol 39:223~229
Barekat S / 2019 / Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef Longissimus lumborum / J Food Sci Technol 56:224~232
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