한국축산식품학회지 (Food Science of Animal Resources)

  • 제29권3호
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  • Pages.317-324
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  • 2009
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Application of a Kiwifruit (Actinidia chinensis) to Improve the Textural Quality on Beef Bulgogi Treated with Hydrostatic Pressure

  • Lee, Eun-Jung (Food Safety Research Center, Korea Food Research Institute) ;
  • Oh, Se-Wook (Food Safety Research Center, Korea Food Research Institute) ;
  • Lee, Nam-Hyouck (Food Processing Research Center, Korea Food Research Institute) ;
  • Kim, Young-Ho (Food Processing Research Center, Korea Food Research Institute) ;
  • Lee, Dong-Un (Department of Food Science and Technology, Chung-Ang University) ;
  • Yamamoto, Katsuhiro (Department of Food Science, Rakuno Gakuen University) ;
  • Kim, Yun-Ji (Food Safety Research Center, Korea Food Research Institute)
  • 발행 : 2009.06.30
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초록

In order to reduce the increased hardness of beef bulgogi due to hydrostatic pressure (HP), kiwifruit (Actinidia chinensis) was applied. To understand the changes of shear force in beef bulgogi with kiwifruit induced by HP, changes in chemical properties of myofibril (Mf) with 10% kiwifruit induced by HP were investigated. From the SDS-PAGE patterns of Mf with 10% kiwifruit, there was an observed increase in the degradation of myosin heavy chain (MHC) by HP (300-500 MPa) to that by 0.1 MPa. This result indicates that HP may enhance enzyme action from a kiwifruit for the degradation of MHC, and the similar phenomenon occurred in the beef bulgogi with kiwifruit induced by HP. The shear force of beef bulgogi without a kiwifruit induced by 400 and 500 MPa significantly increased compared to that by 0.1 MPa (p<0.05). However, in the beef bulgogi with 10% or 20% kiwifruit, the shear force induced by 400 or 500 MPa was similar or slightly lower than that by 0.1 MPa. Consequently, adding kiwifruit to bulgogi could reduce the hardness of HP-induced beef bulgogi due to the enzyme action in the kiwifruit accelerated by HP.

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피인용 문헌

  1. Applications of Proteolytic Enzymes from Kiwifruit on Quality Improvements of Meat Foods in Foodservice vol.30, pp.4, 2010, https://doi.org/10.5851/kosfa.2010.30.4.669