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Effect of Neungi (Sarcodon aspratus) Mushroom and Its Protease Addition on the Meat Tenderizing  

Cho, Hee-Yeon (Section of Molecular & Cellular Biology, University of California Davis)
Jeong, Seon-Hwa (Wood and Paper Science, School of Forest Resources. Chungbuk National University)
Cho, Nam-Seok (Wood and Paper Science, School of Forest Resources. Chungbuk National University)
Publication Information
Journal of the Korean Wood Science and Technology / v.32, no.5, 2004 , pp. 39-44 More about this Journal
Abstract
This study was carried out to investigate the tenderizing effect of Neungi mushroom (Sarcodon aspratus) powder and its protease. The addition of Neungi mushroom powder and its protease enhanced water retention values (WRY) of meat. The WRY of meat was increased 26.8% by protease addition, compared to 13.8% WRV by sugar addition. This increase in WRY derived to the increase of water soluble fraction in the meat texture by hydrolysis of meat protein, and had the meat tenderized. Concerned to the meat tenderizing effect, the addition of Neungi mushroom powder and its protease have decreased of meat hardness and gave similar tenderizing effect, as compared to commercial tenderizer, papain. The decreasing rates of meat hardness were 51.6% of Neungi mushroom powder, 58.5% of its protease, and 563% of commercial tenderizer, papain. This tenderizing effect of protease attributed to the degradation of muscle fiber protein in meat, such as actin, myosin and connectin etc. The addition of Neungi mushroom to foods gives significant changes in food color, mainly decreasing lightness.
Keywords
Sarcodon aspratus (Berk.); Neungi mushroom; protease; tenderizing effect; water retention value; hardness;
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