Application of Bromelain Extract for Muscle Foods Tenderization英文文献资料.docVIP

Food and Nutrition Sciences, 2011, 2, 393-401 393 doi:10.4236/fns.2011.25055 Published Online July 2011 (http://www.SciRP.org/journal/fns) Application of Bromelain Extract for Muscle Foods Tenderization Sunantha Ketnawa, Saroat Rawdkuen * Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand. * Email: saroat@mfu.ac.th Received February 11 , 2011; revised April 12 , 2011; accepted April 19 , 2011. th th th ABSTRACT This study investigates the tenderizing effects of bromelain extract (BE) obtained from the top phase of an aqueous two-phase system comprising of 18% PEG-6000 and 17% MgSO4 in muscle foods. Uniform-sized chunks of beef, chicken and squid were marinated with different concentrations of BE (0, 3%, 7%, 10% and 20% (w/w)) for 1 h at room temperature. The physico-chemical and quality characteristics of the marinated samples were determined. Decreases in pH and moisture content were observed in the BE-treated samples, but the TCA-soluble peptides content significantly increased (p 0.05). Water holding capacity and cooking yields decreased in all of the tested samples, especially when the concentration of BE increased. In addition, a reduction of meat firmness and toughness were also observed in all of the samples when compared to the control (p 0.05). Electrophoretic patterns also revealed extensive proteolysis and a reduction in number and intensity of the protein bands in all of the treated samples. At the microstructural level, tis- sue fibers were broken, cell membranes were more strongly degraded, the connections between the sarcolemma and the myofibrils were disappeared, and the generation of numerous gaps could be clearly observed when 20% (w/w) BE was added. The results showed that the bromelain extract derived from the two-phase extraction of a p