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KMID : 1007520200290091213
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Food Science and Biotechnology
2020 Volume.29 No. 9 p.1213 ~ p.1222
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Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization
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Chang Jin-Hee
Han Jung-Ah
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Abstract
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A combination of sous-vide (SV) and enzymatic treatment (one commercial, Neutrase (NE), and two fruit-extracted enzymes obtained from kiwifruit and pineapple, KE and PE, respectively) was applied to pork fore shanks prepared at different temperatures (45, 60, 70, and 100 °C) for 0.5, 4 or 8 h, and the properties of pork were compared. For the hardness, SV itself resulted in a 27% decrease; however, a significant softening effect could be obtained by the addition of enzymes (38?60%). The KE treatment appeared to be more effective (~?60%) than either the PE or the NE treatment. During SV, both the L* and b* values of the samples generally increased while the a* value decreased. Among the samples, the lowest hardness was obtained for the sample treated with SV-KE at 70 °C for 8 h, and the lowest total microbial count, lowest pH and the least amount of color change were also observed for the sample.
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KEYWORD
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Pork fore shank, Hardness, Sous-vide, Fruit-extracted enzyme, Microstructure
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