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KMID : 1024420210250010008
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Food Engineering Progress
2021 Volume.25 No. 1 p.8 ~ p.17
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Tenderization and Quality Evaluation of Japanese Spanish Mackerel with W/O/W Double Emulsion Encapsulated Bromelain
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Kang Gu-Hyun
Lee Sang-Yoon
Kim Hyo-Tae
Lee Ji-Seon
Ko Eun-Young
Choi Mi-Jung
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Abstract
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In this study, spray-dried double emulsion loaded bromelain was applied to Japanese Spanish mackerel fillets to develop fish-type, elderly-friendly foods. Japanese Spanish mackerel, treated with spray-dried double emulsions, were stored at 4o C for 24 h. For the characterization of emulsion particles, the particle size, ζ-potential, and morphology were determined. The color, TBARS, VBN, TMA, hardness, and adhesiveness of fish fillets treated by emulsion were measured for physicochemical properties. All the particle sizes of spray-dried emulsion were decreased while their double emulsion structure was maintained. Spray-dried emulsion reduced the color difference of fish fillets and did not catalyze lipid oxidation and protein decomposition. Values of TBA, VBN, and TMA of all fish did not exceed 0.5 mg MDA/kg, 30 mg/100 g, and 10 mg/100 g, respectively, which are considered edible limits regardless of bromelain or emulsion application. Bromelain modified fish fillets’ hardness and adhesiveness to be suitable for elderly food, although it was encapsulated in the emulsion. Thus, spray-dried fish oil W/O/W double emulsion-loaded bromelain can be applied as a fish tenderizer, and this study’s results can be utilized to develop elderly-friendly food.
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KEYWORD
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bromelain, double emulsion, Japanese Spanish mackerel, elderly-friendly foods
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