Influence of cooking methods on physicochemical characteristics and in vitro protein digestibility of restructured pork steak hydrolyzed by bromelain and reformed by κ-carrageenan

Influence of cooking methods on physicochemical characteristics and in vitro protein digestibility of restructured pork steak hydrolyzed by bromelain and reformed by κ-carrageenan

This study systematically investigated the effects of cooking methods (sous vide, baking, and frying), enzymatic treatment with bromelain, and hydrocolloid stabilization using κ-carrageenan on the physicochemical properties and in vitro protein digestibility (IVPD) of restructured pork steaks. Sous...

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Bibliographic Details
Main Authors: Putthapong Phumsombat, Nachomkamon Saengsuk, Natta Laohakunjit, Orrapun Selamassakul, Chanikan Sonklin, Phawinee Srinuan
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Meat restructuring
Proteolytic enzymes
Hydrocolloid
Enzymatic hydrolysis
Food texture optimization
Bromelain-κ-carrageenan synergy
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225003270
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