Barekat Sorour, Soltanizadeh Nafiseh
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran.
J Food Sci Technol. 2019 Jan;56(1):224-232. doi: 10.1007/s13197-018-3479-1. Epub 2018 Nov 30.
The present study aims to develop a novel process for improving the functional properties of beef. For this purpose, the effect of high-intensity ultrasound, alone and in combination with papain was investigated on pH, water-holding capacity (WHC), emulsion capacity and stability, cooking loss, and gelling property of muscle. Meat samples were subjected to sonication (20 kHz, 100 and 300 W) for 10, 20 and 30 min in the presence and absence of papain solution. Results indicated that the application of ultrasound individually or in combination with papain significantly influenced on the functional properties of beef. For all tested samples compared with the untreated meat, there was a significant increase in the WHC, emulsion capacity and stability and a significant decrease in cooking loss. Generally, our findings suggest that the combination of ultrasound and papain was more beneficial for improving functional properties of meat compared with the individual treatment.
本研究旨在开发一种改善牛肉功能特性的新方法。为此，研究了高强度超声单独及与木瓜蛋白酶联合使用对肌肉的pH值、保水能力（WHC）、乳化能力和稳定性、蒸煮损失及凝胶特性的影响。在有和没有木瓜蛋白酶溶液的情况下，将肉样在20kHz、100和300W功率下超声处理10、20和30分钟。结果表明，单独使用超声或与木瓜蛋白酶联合使用对牛肉的功能特性有显著影响。与未处理的肉相比，所有测试样品的WHC、乳化能力和稳定性均显著提高，蒸煮损失显著降低。总体而言，我们的研究结果表明，与单独处理相比，超声和木瓜蛋白酶联合使用对改善肉的功能特性更有益。
