Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef Tenderness
作者： I.N.A. Ashie , T.L. Sorensen , P.M. Nielsen
DOI: 10.1111/J.1365-2621.2002.TB09516.X
关键词: Meat tenderness 、 Myofibril 、 Tenderness 、 Phosphate 、 Protease 、 Enzyme 、 Hydroxyproline 、 Biochemistry 、 Papain 、 Chemistry
摘要: … (AP) and papain on meat proteins and beef … proteins. Tenderness was objectively measured by Warner-Bratzler shear. AP showed self-limiting hydrolysis of myofibrillar proteins …
sci-hub.se 参考文章(19)
E. Dransfield, D. Etherington, Enzymes in the Tenderisation of Meat Springer, Dordrecht. pp. 177- 194 ,(1981) , 10.1007/978-94-011-6740-6_10
H.R. Cross, R.L. West, T.R. Dutson, Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science. ,vol. 5, pp. 261- 266 ,(1981) , 10.1016/0309-1740(81)90016-4
Hiroshi. Takagi, Masaaki. Kondou, Tomoaki. Hisatsuka, Shigeru. Nakamori, Ying Chieh. Tsai, Makari. Yamasaki, Effects of an alkaline elastase from an alkalophilic Bacillus strain on the tenderization of beef meat Journal of Agricultural and Food Chemistry. ,vol. 40, pp. 2364- 2368 ,(1992) , 10.1021/JF00024A008
T. Nishimura, A. Hattori, K. Takahashi, Structural weakening of intramuscular connective tissue during conditioning of beef. Meat Science. ,vol. 39, pp. 127- 133 ,(1995) , 10.1016/0309-1740(95)80014-X
Anne L. Cronlund, John H. Woychik, Effect of microbial rennets on meat protein fractions Journal of Agricultural and Food Chemistry. ,vol. 34, pp. 502- 505 ,(1986) , 10.1021/JF00069A033
B. B. MARSH, N. G. LEET, Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness Journal of Food Science. ,vol. 31, pp. 450- 459 ,(1966) , 10.1111/J.1365-2621.1966.TB00520.X
P.W. MOELLER, P. A. FIELDS, T. R. DUTSON, W. A. LANDMANN, Z. L. CARPENTER, EFFECT OF HIGH TEMPERATURE CONDITIONING ON SUBCELLULAR DISTRIBUTION AND LEVELS OF LYSOSOMAL ENZYMES Journal of Food Science. ,vol. 41, pp. 216- 217 ,(1976) , 10.1111/J.1365-2621.1976.TB01143.X
M. KOOHMARAIE, A.S. BABIKER, A.L. SCHROEDER, R.A. MERKEL, T.R. DUTSON, Acceleration of Postmortem Tenderization in Ovine Carcasses Through Activation of Ca2+ ‐Dependent Proteases Journal of Food Science. ,vol. 53, pp. 1638- 1641 ,(1988) , 10.1111/J.1365-2621.1988.TB07803.X
A.J. MILLER, E.D. STRANGE, R.C. WHITING, Improved Tenderness of Restructured Beef Steaks by a Microbial Collagenase Derived from Vibrio B-30 Journal of Food Science. ,vol. 54, pp. 855- 857 ,(1989) , 10.1111/J.1365-2621.1989.TB07898.X
J. W. SAVELL, F. K. McKEITH, G. C. SMITH, Reducing Postmortem Aging Time of Beef with Electrical Stimulation Journal of Food Science. ,vol. 46, pp. 1777- 1781 ,(1981) , 10.1111/J.1365-2621.1981.TB04483.X