Santos Diana I, Fraqueza Maria João, Pissarra Hugo, Saraiva Jorge A, Vicente António A, Moldão-Martins Margarida
LEAF, Linking Landscape, Environment, Agriculture and Food, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Av. da Universidade Técnica, Pólo Universitário, Alto da Ajuda, 1300-477 Lisbon, Portugal.
Foods. 2020 Nov 26;9(12):1752. doi: 10.3390/foods9121752.
Dehydrated pineapple by-products enriched in bromelain using a hydrostatic pressure treatment (225 MPa, 8.5 min) were added in marinades to improve beef properties. The steaks from the silverside cut (2 ± 0.5 cm thickness and weight 270 ± 50 g), characterized as harder and cheaper, were immersed in marinades that were added to dehydrated and pressurized pineapple by-products that corresponded to a bromelain concentration of 0-20 mg tyrosine, 100 g meat, and 0-24 h time, according to the central composite factorial design matrix. Samples were characterized in terms of marination yield, pH, color, and histology. Subsequently, samples were cooked in a water-bath (80 °C, 15 min), stabilized (4 °C, 24 h), and measured for cooking loss, pH, color, hardness, and histology. Marinades (12-24 h) and bromelain concentration (10-20 mg tyrosine.100 g meat) reduced pH and hardness, increased marination yield, and resulted in a lighter color. Although refrigeration was not an optimal temperature for bromelain activity, meat hardness decreased (41%). Thus, the use of pineapple by-products in brine allowed for the valorization of lower commercial value steak cuts.
采用静水压力处理（225兆帕，8.5分钟）制备的富含菠萝蛋白酶的脱水菠萝副产品被添加到腌料中，以改善牛肉的品质。取自牛臀肉部位（厚度2±0.5厘米，重量270±50克）的牛排质地较硬且价格较低，将其浸入腌料中，腌料中添加了脱水并经过压力处理的菠萝副产品，根据中心复合因子设计矩阵，菠萝蛋白酶浓度为0 - 20毫克酪氨酸/100克肉，腌制时间为0 - 24小时。对样品的腌制得率、pH值、颜色和组织学进行了表征。随后，将样品在水浴（80℃，15分钟）中烹饪，在4℃下稳定保存24小时，并测量其烹饪损失、pH值、颜色、硬度和组织学。腌制（12 - 24小时）和菠萝蛋白酶浓度（10 - 20毫克酪氨酸/100克肉）降低了pH值和硬度，提高了腌制得率，并使颜色变浅。尽管冷藏温度并非菠萝蛋白酶活性的最佳温度，但肉的硬度仍降低了41%。因此，在盐卤中使用菠萝副产品可以提高低商业价值牛排切块的价值。
