[논문]Texture Softening of Beef and Chicken by Enzyme Injection Process

Eom, Sung-Hwan; Lee, Sang-Hoon; Chun, Yong-Gi; Kim, Bum-Keun; Park, Dong-June

doi:10.5851/kosfa.2015.35.4.486

Texture Softening of Beef and Chicken by Enzyme Injection Process 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.35 no.4, 2015년, pp.486 - 493

Eom, Sung-Hwan (Korea Food Research Institute) , Lee, Sang-Hoon (Korea Food Research Institute) , Chun, Yong-Gi (Korea Food Research Institute) , Kim, Bum-Keun (Korea Food Research Institute) , Park, Dong-June (Korea Food Research Institute)

Abstract ▼ AI-Helper

This research focuses on a new softening technology for use with chicken breast and eye of round beef in order to assist elderly individuals who have difficulty with eating due to changes in their ability to chew (masticatory function) or swallow. We investigated the hardness of chicken breast and eye of round beef through use of a texture analyzer after injection of a commercial enzyme. Among 7 commercial enzymes, bromelain and collupulin exhibited a marked softening effect on the tested chicken breast and eye of round beef given a 1.00% enzyme concentration. The hardness of bromelain-treated chicken breast reached 1.4×104 N/m2, of collupulin-treated chicken breast reached 3.0×104 N/m2, and of bromelain-treated eye of round beef reached 3.2×104 N/m2, respectively, while their original shapes did not change. To find the level of tissue degradation with specific enzyme concentrations, enzyme injections at 0.1%, 0.25%, 0.50%, and 1.00% concentration of bromelain and papain were also evaluated. The results of this research could be useful for softening chicken breast and eye of round beef and will contribute to the development of foods that can be more easily eaten as part of a balanced diet for elderly adults.

주제어

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문제 정의

eye of round beef on tenderness. The goal of this research is to help elderly Koreans significantly improve their protein intake and their general health with palatable foods that can be eaten without excessive difficulty.
This research was undertaken to verify and evaluate the effects of a protease enzyme injection on chicken breast and eye of round beef on tenderness. The goal of this research is to help elderly Koreans significantly improve their protein intake and their general health with palatable foods that can be eaten without excessive difficulty.

가설 설정

, 2013). In this study, we investigated the effect a protease enzyme can have when used to soften eye of round beef. However, protease enzymes do not penetrate eye of the round; the method of enzyme injection was evaluated as being important with respect to ensuring uniform distribution in the meat.

제안 방법

For this study, the round was divided into cuts includ- ing the eye of round, bottom round, and top round. Eye of round was obtained from Dongah Food Co.
After steaming, the samples were immediately cooled in a water bath using ice. To select the optimal enzyme, further injections were performed with enzyme concentrations of 0.10%, 0.25%, 0.50%, and 1.00% pre- pared in a PBS buffer.

대상 데이터

7×10⁵ N/m². Among seven enzymes tested, five enzymes (Alc, Bro, Coll, Neu, and Pro) soft- ened eye of round beef to 2.8×10⁵ N/m² or less (Alp and Fla did not). Bro softened eye of round beef to 3.
The maximum force cor- relates to the hardness of the sample. The tests were per- formed on 10 replicates per sample. The sample was po- sitioned centrally under the probe during testing.

데이터처리

All experiments were repeated in triplicate; statistical significance was confirmed using Duncan’s Multiple Range Test. Statistical analysis was performed using IBM SPSS Statistics version 20.

이론/모형

2. Effect of enzyme concentrations on hardness of chicken breast processed using the enzyme injection method. Enzyme reactions were carried out at 4°C for 24 h.
1. Hardness of chicken breast processed using the enzyme injection method. Reactions were carried out at 4°C for 24 h.
3. Hardness of the eye of round beef processed using the enzyme injection method. Reactions were carried out at 4°C for 24 h.

성능/효과

Softening is the most important feature in food texture and has the greatest influence on the perception of a given food among the elderly. The findings in this study show that “care food” products for patients admitted to the hospital and elderly patients with mastication or swallowing disorders or disruptions can be obtained by controlling enzyme reaction times and enzyme concentrations with enzyme injections. Although limited information exists concern- ing the softening of food products for the elderly in Korea, there are a variety of care foods, including frozen foods, retort foods, and dysphagia thickening agents, for people in Japan with reduced ability to masticate accord- ing to the UDF concept established by the Japan Care Food Conference (Sasada et al.

후속연구

This research re- vealed that the degree of softening in chicken breast and eye of round beef with the injection of protease enzymes can be altered by selective enzymes Bro and Coll. Further study will be required to provide commercialized Korean care food products in accordance with a new type of en- zyme invention for injection and with the classification of processing technologies. We hope the results of the pre- sent investigation contribute to the development of Korean care food.
3×10⁴ N/m². Therefore, further investigations are needed to elucidate the optimal condition among multiple potential enzyme concentrations to treat eye of round beef.

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