Effect of Flammulina velutipes on spent-hen breast meat tenderization
作者： G.H. Kang , S.H. Kim , J.H. Kim , H.K. Kang , D.W. Kim
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摘要: ABSTRACT An experiment was carried out to investigate the effects of powdered vegetable dip sauces improve tenderness spent-hen breast meat. Our overall purpose find lower-priced materials for tenderization The meat dipped into powder 24 h at 4°C, and then samples were analyzed. In results vegetable-powder treated samples, those with papain pineapple had higher (P ≤ 0.05) myofibrillar fragmentation indices compared other samples. kiwi-, pineapple-, Flammulina velutipes-powder (winter mushroom) new peptides about 32 kDa degradation 30 kDa. Also, showed 15 These data imply that velutipes is superior common use than or
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