인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
The objective of this study was to develop a meat tenderizer using common fruits and vegetables ‒specifically red beet, radish, pear, and apple‒ that are frequently used in Korean cuisine. Additionally, the study sought to enhance protease activity, yield, and sensory properties by pre-treating the tenderizers with fiber-degradation enzymes (Celluclast, Viscoflow, and Pectinex). The results indicated that red beet exhibited the highest protease activity, followed by radish, pear, and apple. These ingredients were then combined in a ratio of 2:1:1:0.5. The tenderizers were divided into four experimental groups, each treated with different combinations of fiber-degradation enzymes. The findings demonstrated that the experimental groups had significantly greater protease activity, yield, sugar and salt content, polyphenol content, and DPPH radical scavenging activity compared to the control group. In sensory evaluations, the experimental groups received significantly higher scores for color, taste, flavor, appearance, texture, and overall preference. Among the enzyme combinations tested, the blend of 2% Celluclas, 1% Pectinex, and 0.5% Viscoflow showed the best results. Based on these findings, it can be concluded that a meat tenderizer made from red beet, radish, pear, and apple, when pre-treated with fiber-degradation enzymes, is well-suited for the Korean diet. Specifically, the combination of Celluclast, Pectinex, and Viscoflow proves to be particularly effective.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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