Lees Angela, Konarska Małgorzata, Tarr Garth, Polkinghorne Rod, McGilchrist Peter
School of Environmental and Rural Science, University of New England, Armidale 2350, Australia.
Division of Engineering in Nutrition, Warsaw University of Life Sciences, 02-787 Warsaw, Poland.
Foods. 2019 Aug 8;8(8):332. doi: 10.3390/foods8080332.
Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin ( longissimus ) and outside flat (). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat ( < 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.
猕猴桃蛋白酶是一种存在于猕猴桃中的半胱氨酸蛋白酶，与改善红肉的嫩度有关。本研究评估了源自猕猴桃的猕猴桃蛋白酶对牛柳（背最长肌）和外脊（具体部位未明确给出英文）消费者感官评价结果的影响。从87头草饲阉牛身上采集牛柳和外脊。胴体按照澳大利亚肉类标准（MSA）协议进行分级。然后将牛柳和外脊切成两半，分配到以下两种处理之一：（1）不注入（对照）和（2）注入猕猴桃提取物（增强），然后制备成烤和烤的样品。烤和烤的样品随后熟成10天或28天。根据MSA协议，使用由2080名个体消费者组成的未经训练的消费者感官小组对嫩度、多汁性、风味和总体喜好进行消费者评价。然后使用这些分数计算总体食用品质（MQ4）分数。使用线性混合效应模型分析消费者对嫩度、多汁性、风味、总体喜好和MQ4分数的感官评分。猕猴桃提取物提高了消费者对牛柳和外脊的嫩度、多汁性、风味、总体喜好和MQ4分数（<0.05）。这些结果表明，猕猴桃提取物为改善消费者的食用体验提供了机会。
