Matsumoto Miku, Igarashi Akari, Muramoto Takayuki
Graduate School of Arts and Sciences, Iwate University, Morioka, Japan.
Faculty of Agriculture, Iwate University, Morioka, Japan.
Anim Sci J. 2025 Jan-Dec;96(1):e70104. doi: 10.1111/asj.70104.
Hardness of meat is one of the most important textural properties noted while eating. Bromelain, found in pineapples, is an enzyme that degrades collagen, a factor that affects meat hardness. The latter is generally evaluated based on shear strength and texture; however, such methods are destructive. This study aimed to develop a nondestructive impedance measurement method. We conducted impedance measurements, using touch-type electrodes, on the muscles in beef artificially tenderized with bromelain, and examined the relationship between textural properties and impedance to develop a method for estimating the textural properties of bromelain-tenderized beef by impedance measurement. The maximum load was significantly lower (p < 0.01) in the bromelain group than that in the others. Significant positive correlations (p < 0.01) were found between the total loss and impedance at all frequencies, and significant negative correlations were found between the maximum load and impedance at 120 Hz (p < 0.05), 20 kHz (p < 0.01), and 100 kHz (p < 0.05). The results of this study indicated that impedance measurements can be used to nondestructively estimate the water-holding capacity and hardness of beef tenderized by bromelain solution.
肉质硬度是食用时所注意到的最重要的质地特性之一。菠萝中含有的菠萝蛋白酶是一种能降解胶原蛋白的酶，而胶原蛋白是影响肉质硬度的一个因素。后者通常基于剪切强度和质地进行评估；然而，这些方法具有破坏性。本研究旨在开发一种非破坏性阻抗测量方法。我们使用触摸式电极对用菠萝蛋白酶人工嫩化的牛肉肌肉进行了阻抗测量，并研究了质地特性与阻抗之间的关系，以开发一种通过阻抗测量来估计菠萝蛋白酶嫩化牛肉质地特性的方法。菠萝蛋白酶组的最大负荷显著低于其他组（p < 0.01）。在所有频率下，总损耗与阻抗之间均存在显著正相关（p < 0.01），在120 Hz（p < 0.05）、20 kHz（p < 0.01）和100 kHz（p < 0.05）时，最大负荷与阻抗之间存在显著负相关。本研究结果表明，阻抗测量可用于非破坏性地估计用菠萝蛋白酶溶液嫩化的牛肉的持水能力和硬度。
