Kim Haeun, Chin Koo Bok
Department of Animal Science, Chonnam National University, Gwangju, South Korea.
J Food Sci. 2024 Oct;89(10):6443-6454. doi: 10.1111/1750-3841.17360. Epub 2024 Sep 17.
This study focused on the physicochemical properties and tenderness of vacuum-packaged beef M. semitendinosus as affected by various dilution ratios (DRs, 1:4, 1:2, and 1:1) of green kiwifruit juice extract (GKJE) with phosphate buffer during storage at 4°C for 7 days. In addition, the formation of peptides with antioxidant activity for GKJE ability to hydrolyze proteins present in beef was evaluated at different steps of in vitro digestion. Beef with GKJE showed higher tenderness than control (CTL, beef with brine solution alone) during storage, and the increased DR increased tenderness as compared to lower DRs. The addition of GKJE increased protein digestibility during in vitro digestion. To increase the antioxidant activity in the body, GKJE having a DR of 1:2 and 1:1 should be applied to the beef muscle with effective antioxidant activity. These results suggest that DRs of phosphate buffer and kiwifruit juice of 1:1 and 1:2 have the potential to be used as a meat-tenderizing agent and could increase the digestibility of meat as well as the antioxidant capability of bioactive peptides. PRACTICAL APPLICATION: The dilution ratio of kiwi juice with phosphate buffer at 1:1 has the potential to be used as a meat-tenderizing agent during refrigerated storage and also increase the digestibility of beef.
本研究聚焦于真空包装的牛半腱肌的理化性质和嫩度，其受绿色猕猴桃汁提取物（GKJE）与磷酸盐缓冲液在4°C储存7天期间不同稀释比例（DRs，1:4、1:2和1:1）的影响。此外，在体外消化的不同阶段评估了具有抗氧化活性的肽的形成，以研究GKJE水解牛肉中蛋白质的能力。在储存期间，添加GKJE的牛肉比对照组（CTL，仅用盐溶液处理的牛肉）更嫩，与较低稀释比例相比，增加的稀释比例会提高嫩度。添加GKJE会增加体外消化过程中的蛋白质消化率。为了提高体内的抗氧化活性，应将稀释比例为1:2和1:1的GKJE应用于具有有效抗氧化活性的牛肉肌肉。这些结果表明，磷酸盐缓冲液与猕猴桃汁的稀释比例为1:1和1:2有潜力用作肉类嫩化剂，并可提高肉类的消化率以及生物活性肽的抗氧化能力。实际应用：猕猴桃汁与磷酸盐缓冲液1:1的稀释比例有潜力在冷藏储存期间用作肉类嫩化剂，还能提高牛肉的消化率。
