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논문 기본 정보

자료유형
학술저널
저자정보
Kim, Kwang-Il (Department of Bioresources and Food Science, Konkuk University) Lee, Sang-Yoon (Department of Bioresources and Food Science, Konkuk University) Kim, Soo-Jin (Department of Bioresources and Food Science, Konkuk University) Seo, Jae-Hee (Department of Bioresources and Food Science, Konkuk University) Lee, Joong-Kyu (Department of Bioresources and Food Science, Konkuk University) Shin, Jung-Kue (Department of Korean Cuisine, JeonJu University) Cho, Hyung-Yong (Department of Food Science and Biotechnology, CHA University) Choi, Mi-Jung (Department of Bioresources and Food Science, Konkuk University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제36권 제1호
발행연도
2016.1
수록면
114 - 121 (8page)

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This study was performed to improve the techniques used for tenderizing red meat as elderly food. Beef meat was immersed in liposome encapsulated enzyme solution and the effect of protease encapsulation on the beef properties was analyzed. The protease encapsulation properties were analyzed according to the size distribution and enzymatic activity. After enzyme reaction on the beef, the chemical properties of the meat such as pH, water holding capacity, shear rate, lipid oxidation and total volatile basic nitrogen (TVB-N) were analyzed. The pH of the beef increased during the reaction and coating protease (CP) was higher than non-coating protease (NCP). Total color differences were increased remarkably after 36 h and generally, the difference in CP was relatively lower than in NCP. WHC was significantly decreased within 24 h, and no effect from the protease coating was observed. Protease activity was significantly increased within 48 h and no differences in the enzyme coating were observed. The TVB-N value of NCP was increased within 24 h while CP was sustained for up to 36 h. The TVB-N value of protease treated meat increased after 36 h and no effect from the protease coating was detected. Consequently, liposome encapsulated protease was found to have similar properties as non-coated protease. Application of liposome seems to be an interesting option for injecting various functional materials without changing the properties of meat.
#liposome #protease #shear force #softening #beef

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참고문헌 (28)

참고문헌 신청
Ashie, I. N. A. / 2002 / Ef-fects of papain and a microbial enzyme on meat proteins and beef tenderness / J. Food Sci 67:2138~2142 google schola Bauer, J. / 2013 / Evidence-based recommendations for optimal dietary protein intake in older people: A position paper from the PROT-AGE study group / J. Am. Med. Dir. Assoc 14:542~559 google schola Berardo, A. / 2015 / Protein oxidation affects proteolysis in a meat model system / Meat Sci 106:78~84 google schola Brownie, A. / 2006 / Why are elderly individuals at risk of nutritional deficiency / Int. J. Nurs. Pract 12:110~118 google schola Bruce, A. / 1994 / Opening lecture / 45th annual meeting of the european association for animal production google schola

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