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http://dx.doi.org/10.20878/cshr.2017.23.7.007

Effect of Letinus edodes Powder on Tenderness and Sensory Characteristics of Beef  

Kim, Ho-Kyoung (Division of Food Nutrition and Culinary Art, Dong-Eui Institute of Technology(DIT))
Han, Hye-Young (Dept. of Hotel Culinary Management, Andong Science University)
Publication Information
Culinary science and hospitality research / v.23, no.7, 2017 , pp. 63-70 More about this Journal
Abstract
The purpose of this study was to investigate the effects of proteolytic enzymes in Letinus edodes powder which has the ratio of 0%, 2%, 4%, and 8% on the tenderness and sensory characteristics of beef. Beef eye of rounds were marinated in distilled water (Control), 2% L. edodes (L2), 4% L. edodes (L4), and 8% L. edodes (L8). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried Letinus edodes powder increased. The pH and color of the meat were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value of control (p<0.01), and water holding capacity showed the highest value of L8. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.05). L4 and L8 showed muscle proteolytic effects compared with the control. In case of sensory evaluation, L4 showed significantly higher values in terms of color (p<0.05), flavor (p<0.01), taste (p<0.01), tenderness (p<0.01), juiciness (p<0.01), and overall acceptance (p<0.01). Based on the results, this study conclude that adding of 4% around freeze-dried Letinus edodes powder may be the best optimization ratio for sensory character and tenderization of the beef.
Keywords
Letinus edodes powder; Beef eye of round; Proteolytic enzymes; Tenderness; Sensory characteristics;
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Times Cited By KSCI : 6  (Citation Analysis)
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