Journal of the Korean Society of Industry Convergence (한국산업융합학회 논문집)

The Korean Society of Industry Convergence (한국산업융합학회)
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A study on the Effect of Kiwi fruit powder after Freeze drying on Tenderization of Beef

동결건조한 키위분말을 첨가한 우육의 연육 효과

  • Park, Jong-Hee (Dept. of Hotel Culinary Arts Kyungmin University College) ;
  • Kim, Ho-Kyoung (Division of Food Nutrition and Culinary Art Dong-Eui Institute of Technology(DIT))
  • 박종희 (경민대학교 호텔외식조리과) ;
  • 김호경 (동의과학대학교 식품영양조리계열)
  • Received : 2019.06.03
  • Accepted : 2019.09.06
  • Published : 2019.09.30
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Abstract

The purpose of this study was to investigate the effects of protease in kiwi fruit powder after freeze drying which has the ratio of 0%, 1%, 2%, and 3% on the tenderization of the bovine longissimus dorsi muscle. Beef loin chunks were marinated in distilled water (Control), 1% kiwi powder (K1), 2% kiwi powder (K2), and 3% kiwi powder (K3). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried kiwi powder increased. There are significant difference in pH (p<0.01), color of the beef were slightly different between the C (control) group and the sample groups. The cooking loss showed the highest value of K3 (p<0.001), and water holding capacity showed the highest value of K3. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.001).

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References

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