The impact of plant proteases and sous vide technology on quality characteristics of meat

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-12-14 DOI:10.1007/s13197-024-06151-5

Nuran Erdem, Süleyman Gökmen

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Abstract

This study aims to assess the impact of protease-rich fruit (kiwi), a rhizome (ginger), and sous vide technology (SVT) on the technological, textural, microstructural, microbiological, and sensory properties of different types of meat, including beef, goose, and rabbit. It was observed that all types of meat treated with kiwi and ginger showed a significant decrease (p < 0.05) in pH and a significant increase (p < 0.05) in water holding capacity and L* parameters compared to those treated with distilled water. The addition of ginger, which contains the enzyme zingibain, was found to enhance the a* parameter across all types of meat. The Texture Profile Analysis (hardness, springiness, gumminess, chewiness) and Extended Craft Knife parameters (firmness and work of shear) in the meat samples significantly decreased (p < 0.05) following the combined treatment of marination and SVT. The study identified zingibain, an enzyme found in ginger, as the most effective for tenderizing beef (p < 0.05). In contrast, actinidin, the enzyme present in kiwi, was found to be the most effective for tenderizing goose and rabbit meats. The microstructural analysis showed significantly larger spaces between muscle fibers in the treated meats compared to the control samples. The combination of plant protease and SVT significantly reduced (p < 0.05) the microorganism count in the meats and received higher texture scores from the panelists (p < 0.05). Furthermore, the purees did not cause any sensory defects.

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植物蛋白酶和索氏蒸煮技术对肉类质量特性的影响

本研究旨在评估富含蛋白酶的水果（猕猴桃）、根茎（生姜）和真空烹调技术（SVT）对不同类型肉类（包括牛肉、鹅肉和兔肉）的工艺、质地、微观结构、微生物和感官特性的影响。结果表明，与蒸馏水处理的肉相比，猕猴桃和生姜处理的肉的pH值显著降低（p < 0.05），持水量和L*参数显著增加（p < 0.05）。研究发现，添加含有青豆酶的生姜可以提高所有肉类的a*参数。腌制和SVT联合处理后，肉样的质地分析（硬度、弹性、胶性、咀嚼性）和扩展工艺刀参数（硬度和剪切功）显著降低（p < 0.05）。该研究发现，生姜中的一种酶——青豆素，对牛肉的嫩化最有效（p < 0.05）。相反，猕猴桃中含有的actitinidin酶被发现对鹅肉和兔肉的嫩化最有效。微观结构分析显示，与对照样品相比，处理过的肉类中肌肉纤维之间的空间明显更大。植物蛋白酶和SVT的组合显著降低了肉品中的微生物数量（p < 0.05），并获得了小组成员更高的质地评分（p < 0.05）。此外，果泥没有引起任何感官缺陷。图形抽象

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来源期刊

Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.