Chang Jin-Hee, Han Jung-Ah
Department of Food and Nutrition, Sangmyung University, Seoul, 03016 Republic of Korea.
Food Sci Biotechnol. 2020 May 12;29(9):1213-1222. doi: 10.1007/s10068-020-00764-0. eCollection 2020 Sep.
A combination of sous-vide (SV) and enzymatic treatment (one commercial, Neutrase (NE), and two fruit-extracted enzymes obtained from kiwifruit and pineapple, KE and PE, respectively) was applied to pork fore shanks prepared at different temperatures (45, 60, 70, and 100 °C) for 0.5, 4 or 8 h, and the properties of pork were compared. For the hardness, SV itself resulted in a 27% decrease; however, a significant softening effect could be obtained by the addition of enzymes (38-60%). The KE treatment appeared to be more effective (~ 60%) than either the PE or the NE treatment. During SV, both the L* and b* values of the samples generally increased while the a* value decreased. Among the samples, the lowest hardness was obtained for the sample treated with SV-KE at 70 °C for 8 h, and the lowest total microbial count, lowest pH and the least amount of color change were also observed for the sample.
将低温慢煮（SV）与酶处理（一种商业酶，中性蛋白酶（NE），以及两种分别从猕猴桃和菠萝中提取的水果酶，即猕猴桃酶（KE）和菠萝酶（PE））相结合，应用于在不同温度（45、60、70和100°C）下制备0.5、4或8小时的猪前腿，比较猪肉的特性。对于硬度，仅低温慢煮本身会导致硬度降低27%；然而，添加酶（38%-60%）可获得显著的软化效果。猕猴桃酶处理似乎比菠萝酶或中性蛋白酶处理更有效（约60%）。在低温慢煮过程中，样品的L值和b值通常会增加，而a*值会降低。在所有样品中，70°C下用低温慢煮-猕猴桃酶处理8小时的样品硬度最低，该样品的总微生物计数最低、pH值最低且颜色变化量最少。
