• Fisheries and Aquatic Sciences
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• 제18권2호
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• pp.229-233
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• 2015

We developed a new softening technology applicable to the main body of the jumbo squid Dosidicus gigas; this will aid in squid consumption by elderly individuals and those who have masticatory and dysphagia problems. Protease solutions were injected into jumbo squid and hardness was measured using a texture analyzer. Seven enzymes were tested. Jumbo squid became progressively softer during bromelain and collupulin treatment; the hardness attained $5.6{\times}10^3N/m^2$ at bromelain concentrations of 1.00% (w/v) and $6.7{\times}10^3N/m^2$ at collupullin concentrations of 1.00% (w/v). The extents of tissue softening after bromelain and collupulin injection to 0.1%, 0.25%, 0.50%, and 1.00% (all w/v) were evaluated; the squid retained its shape after steaming for 10 min at $100^{\circ}C$ to inactivate the enzymes. Thus, the results of this research indicate that enzyme injection softens the texture of jumbo squid.

• 한국축산식품학회지
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• 제35권4호
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• pp.486-493
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• 2015

This research focuses on a new softening technology for use with chicken breast and eye of round beef in order to assist elderly individuals who have difficulty with eating due to changes in their ability to chew (masticatory function) or swallow. We investigated the hardness of chicken breast and eye of round beef through use of a texture analyzer after injection of a commercial enzyme. Among 7 commercial enzymes, bromelain and collupulin exhibited a marked softening effect on the tested chicken breast and eye of round beef given a 1.00% enzyme concentration. The hardness of bromelain-treated chicken breast reached 1.4×10⁴ N/m², of collupulin-treated chicken breast reached 3.0×10⁴ N/m², and of bromelain-treated eye of round beef reached 3.2×10⁴ N/m², respectively, while their original shapes did not change. To find the level of tissue degradation with specific enzyme concentrations, enzyme injections at 0.1%, 0.25%, 0.50%, and 1.00% concentration of bromelain and papain were also evaluated. The results of this research could be useful for softening chicken breast and eye of round beef and will contribute to the development of foods that can be more easily eaten as part of a balanced diet for elderly adults.

• 한국식품저장유통학회지
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• 제24권4호
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• pp.542-549
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• 2017

In this study, a peptide exhibiting antioxidant activity was isolated from sandfish (Arctoscopus japonicus) roe hydrolysate (SRH) in order to evaluate their practical uses as materials for manufacturing functional foods. The A. japonicus roe protein was hydrolyzed using Collupulin MG, and isolation of antioxidant peptide was performed using ultrafiltration (UF), prep-HPLC, and RP-HPLC. The SRH with a molecular weight below 3 kDa constituted about 38% of the whole hydrolysate, and the fraction with a molecular weight below 3 kDa showed significantly greater antioxidant activity compared to the original SRH and other fractions. The isolation fold of the antioxidant peptide isolated from SRH throughout the four-step procedure was 7.11-fold, and protein yield was 14.8%. The DPPH radical scavenging activity of isolated antioxidant peptide was above 90% at a concentration of 1.0 mg/mL, which was similar to that of the Trolox at a concentration of 0.1 mg/mL. These results suggested that the antioxidant peptide derived from A. japonicus roe could be a useful additive for producing functional foods and protein supplements. However, it is necessary to perform further study the structural characteristics of this antioxidant peptide isolated from A. japonicus roe.