Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)

Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)

The aim of this study was to investigate the effects of bromelain and papain enzymes for tenderizing of squid ( Loligo vulgaris ) muscle. Squid samples were immersed into the enzyme solutions and then they were kept in a water bath at 60 °C for 20 min to activate enzymes. After enzyme treatment, pH...

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Veröffentlicht in:Journal of food measurement & characterization 2017-03, Vol.11 (1), p.347-353
Hauptverfasser: Gokoglu, Nalan, Yerlikaya, Pınar, Ucak, Ilknur, Yatmaz, Hanife Aydan
Format: Artikel
Sprache:eng
Schlagworte:
Amino acids
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Engineering
Enzymes
Food Science
Fruits
Loligo vulgaris
Muscles
Original Paper
Papain
Proteins
Reagents
Shear forces
Squid
Water
Water baths
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Zusammenfassung:The aim of this study was to investigate the effects of bromelain and papain enzymes for tenderizing of squid ( Loligo vulgaris ) muscle. Squid samples were immersed into the enzyme solutions and then they were kept in a water bath at 60 °C for 20 min to activate enzymes. After enzyme treatment, pH values, hardness and shear force values of squid muscle decreased. Total protein, free amino acid contents and sensory scores increased. Use of bromelain and papain enzymes was found as effective method to tenderize of squid muscle. Better results were obtained with papain compared to bromelain.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-016-9403-3