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Effect of the Addition of Tenderizers on Quality Characteristics of Intermediate Moisture-apple snail(Cipangopaludin chinensis malleasta) Products  

Yang, Han-Sul (Division of Applied Life Science, Gyeongsang National University)
Chun, Ji-Yeon (Division of Applied Life Science, Gyeongsang National University)
Kim, Byung-Chul (Division of Applied Life Science, Gyeongsang National University)
Kang, Sung-Won (Division of Applied Life Science, Gyeongsang National University)
Jeong, Chang-Ho (Division of Applied Life Science, Gyeongsang National University)
Heo, Ho-Jin (Institute of Agriculture and Life Science, Gyeongsang National University)
Cho, Sung-Hwan (Institute of Agriculture and Life Science, Gyeongsang National University)
Choi, Sung-Gil (Division of Applied Life Science, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.14, no.3, 2007 , pp. 288-293 More about this Journal
Abstract
Intermediate moisture-apple snail products were prepared by adding glycerol, sorbitol, kiwi, or pineapple(2% or 5% w/w), as tenderizers, and by drying at $4^{\circ}C$ for 24 hr. The effects of the tenderizers on textural and sensory properties of the apple snail products at intermediate moisture levels were investigated. Moisture content and water activity of the products were ranged from 26.25 to 34.48% and from 0.83 to 0.87, respectively. The addition of glycerol significantly lowered water activity of apple snail samples compared to control prepared without tenderizers. On the other hand, significant increases in moisture content and water activity were observed in apple snail samples treated with kiwi or pineapple(p<0.05). All apple snail samples treated with tenderizers showed a lower shear force than did the control. Apple snail samples treated with 5%(v/v) glycerol showed a higher equilibrium moisture content than did the other samples. SDS-PAGE indicated that proteolytic enzymes in kiwi and pineapple clearly changed the structure of the myosin heavy chain and actin filaments of myofibrillar protein in apple snail samples. Intermediate moisture apple snail samples treated with tenderizers showed significantly improved overall sensory characteristics. The highest overall acceptability was obtained from apple snail samples treated with 5% pineapple, while the lowest overall acceptability was noted in the control sample. This study demonstrates that an acceptable apple snail, with intermediate moisture content, may be produced by using tenderizers at appropriate concentrations.
Keywords
apple snail; tenderizer; intermediate moisture; texture; acceptability;
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