Kim Haeun, Chin Koo Bok
Department of Animal Science, Chonnam National University, Gwangju 61186, Korea.
Anim Biosci. 2024 May;37(5):908-917. doi: 10.5713/ab.23.0410. Epub 2024 Apr 1.
Although pork loins is not a tough meat, they need to develop meat products with a soft texture for the elderly. This study focused on the physicochemical properties and tenderness characteristics of pork loin injected with green kiwifruit juice (GRJ) and gold kiwifruit juice (GOJ) during various incubation times. In addition, the antioxidant activities of hydrolysate derived from the hydrolysis of pork loin by kiwifruit juice protease were evaluated.
The pork loin was injected with 10% and 20% GRJ and GOJ, under various incubation times (0, 4, 8, and 24 h). Then, the physicochemical properties and tenderness of pork loins were measured. 2,2- diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power were conducted to determine hydrolysate's antioxidant activities derived from pork loin's hydrolysis by kiwifruit juice protease.
GRJ had greater tenderizing ability than GOJ, even at the 10% addition. When kiwifruit juice was injected into pork loin, the tenderness increased with increasing incubation time. This was confirmed by the decrease in intensity of the myosin heavy chain (MHC) band in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In particular, the MHC band decreased at 8 h for both 10% GRJ and 20% GOJ and at 4 h for 20% GRJ alone. The highest myofibril fragmentation index and peptide solubility were observed in pork loin treated with 20% GRJ compared to the other treatments during incubation. The 10% GRJ and 20% GOJ treatments showed similar levels of antioxidant activity of the protein hydrolysates in pork loin, and 20% GRJ showed the highest activity among the treatments.
Kiwifruit juice had protease activity, and GRJ was more useful for tenderizing meat products than GOJ. Thus, GRJ at 10% could be a potential agent to tenderize and enrich the natural antioxidant activity through the proteolysis of pork loin.
尽管猪里脊肉并非质地坚韧的肉类，但仍需要为老年人开发质地柔软的肉制品。本研究聚焦于在不同孵育时间下，注射了绿色猕猴桃汁（GRJ）和金色猕猴桃汁（GOJ）的猪里脊肉的理化性质和嫩度特征。此外，还评估了猕猴桃汁蛋白酶水解猪里脊肉所得水解产物的抗氧化活性。
在不同孵育时间（0、4、8和24小时）下，将10%和20%的GRJ和GOJ注射到猪里脊肉中。然后，测量猪里脊肉的理化性质和嫩度。通过2,2-二苯基-1-苦基肼自由基清除活性和还原力测定猕猴桃汁蛋白酶水解猪里脊肉所得水解产物的抗氧化活性。
即使添加量为10%，GRJ的嫩化能力也比GOJ更强。当将猕猴桃汁注射到猪里脊肉中时，嫩度随孵育时间的增加而提高。这通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳中肌球蛋白重链（MHC）条带强度的降低得到证实。特别是，10% GRJ和20% GOJ在8小时时MHC条带均减少，单独20% GRJ在4小时时MHC条带减少。与孵育期间的其他处理相比，用20% GRJ处理的猪里脊肉中观察到最高的肌原纤维碎片化指数和肽溶解度。10% GRJ和20% GOJ处理在猪里脊肉中蛋白质水解产物的抗氧化活性水平相似，且20% GRJ在各处理中表现出最高活性。
猕猴桃汁具有蛋白酶活性，且GRJ在嫩化肉制品方面比GOJ更有用。因此，10%的GRJ可能是一种通过猪里脊肉的蛋白水解来嫩化并增强天然抗氧化活性的潜在试剂。
