Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak
In this study, the effects of papain and glutamine transaminase on the water-holding capacity and quality of phosphorus-reduced steaks were investigated. Fresh bovine outer spine meat was studied in a one-way test using water-holding capacity, low-field nuclear magnetic resonance relaxation time, sc...
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The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120319 |
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| author | Xiaojuan JIANG Deyin PAN Bing LI Hongsheng CHEN Jingjing DIAO |
| author_facet | Xiaojuan JIANG Deyin PAN Bing LI Hongsheng CHEN Jingjing DIAO |
| author_sort | Xiaojuan JIANG |
| collection | DOAJ |
| description | In this study, the effects of papain and glutamine transaminase on the water-holding capacity and quality of phosphorus-reduced steaks were investigated. Fresh bovine outer spine meat was studied in a one-way test using water-holding capacity, low-field nuclear magnetic resonance relaxation time, scanning electron microscopy, and shear force as evaluation indices. Effects on the water-holding capacity, processing quality, and organoleptic quality of steaks were compared for the control group (non-additive), phosphate group (phosphate additions of 0.2% and 0.4%), papain phosphorus-reduced group (0.2% phosphate with concentrations of 0.03%, 0.05% and 0.07% papain), and glutamine aminotransferase phosphorus-reduced group (0.2% phosphate with concentrations of 0.4%, 0.6%, and 0.8% glutamine aminotransferase). The results showed that the addition of 0.05% papain significantly reduced (P<0.05) steak cooking loss by 4.89% and shear force by 25.67 N and improved steak organoleptic quality when compared to the effects for the 0.2% phosphate group, and there were no significant difference (P>0.05) compared with the 0.4% phosphate group. Therefore, use of this treatment could effectively replace 50% of the amount of phosphate in the steak. In the glutamine aminotransferase phosphorus-reduced group, both cooking loss and shear force gradually decreased with an increase in the addition of glutamine aminotransferase, and no significant improvement (P>0.05) in product quality was noted when the added amount was greater than 0.6%. In conclusion, papain treatment at a concentration of 0.05% could effectively replace the addition of certain phosphates during meat processing and provide new ideas for the production of green, clean, and phosphorus-reduced meat products. |
| format | Article |
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| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2024-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-eab7e1bd874040699c2e0f848144aa192025-08-20T02:36:03ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-12-014524596710.13386/j.issn1002-0306.20231203192023120319-24Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced SteakXiaojuan JIANG0Deyin PAN1Bing LI2Hongsheng CHEN3Jingjing DIAO4College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaIn this study, the effects of papain and glutamine transaminase on the water-holding capacity and quality of phosphorus-reduced steaks were investigated. Fresh bovine outer spine meat was studied in a one-way test using water-holding capacity, low-field nuclear magnetic resonance relaxation time, scanning electron microscopy, and shear force as evaluation indices. Effects on the water-holding capacity, processing quality, and organoleptic quality of steaks were compared for the control group (non-additive), phosphate group (phosphate additions of 0.2% and 0.4%), papain phosphorus-reduced group (0.2% phosphate with concentrations of 0.03%, 0.05% and 0.07% papain), and glutamine aminotransferase phosphorus-reduced group (0.2% phosphate with concentrations of 0.4%, 0.6%, and 0.8% glutamine aminotransferase). The results showed that the addition of 0.05% papain significantly reduced (P<0.05) steak cooking loss by 4.89% and shear force by 25.67 N and improved steak organoleptic quality when compared to the effects for the 0.2% phosphate group, and there were no significant difference (P>0.05) compared with the 0.4% phosphate group. Therefore, use of this treatment could effectively replace 50% of the amount of phosphate in the steak. In the glutamine aminotransferase phosphorus-reduced group, both cooking loss and shear force gradually decreased with an increase in the addition of glutamine aminotransferase, and no significant improvement (P>0.05) in product quality was noted when the added amount was greater than 0.6%. In conclusion, papain treatment at a concentration of 0.05% could effectively replace the addition of certain phosphates during meat processing and provide new ideas for the production of green, clean, and phosphorus-reduced meat products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120319steakphosphorus reductionwater-holding capacityphosphate complexpapain |
| spellingShingle | Xiaojuan JIANG Deyin PAN Bing LI Hongsheng CHEN Jingjing DIAO Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak Shipin gongye ke-ji steak phosphorus reduction water-holding capacity phosphate complex papain |
| title | Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak |
| title_full | Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak |
| title_fullStr | Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak |
| title_full_unstemmed | Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak |
| title_short | Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak |
| title_sort | two kinds of proteases improved the water holding capacity and quality of phosphorus reduced steak |
| topic | steak phosphorus reduction water-holding capacity phosphate complex papain |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120319 |
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