Effects of gold and green kiwifruit juices on the physicochemical properties and tenderness of pork loin and antioxidant activity during incubation (24 h) in a pork model system

키워드

참고문헌 (30)

1. Ahmad MN, "Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots", J Food Process Preserv, 43, pp.e14192~ (2019)[DOI]
2. Rawdkuen S, "Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex", Food Chem, 136, pp.909~916 (2013)[DOI]
3. Toohey ES, "The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus(topside)", Meat Sci, 88, pp.468~471 (2011)[DOI]
4. Zhu X, "Actinidin pretreatment and sous vide cooking of beef brisket : effects on meat microstructure, texture and in vitro protein digestibility", Meat Sci, 145, pp.256~265 (2018)[DOI]
5. Boland M, "Kiwifruit proteins and enzymes : actinidin and other significant proteins", Adv Food Nutr Res, 68, pp.59~80 (2013)[DOI]
6. Ha M, "Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins", Food Chem, 134, pp.95~105 (2012)[DOI]
7. Gong X, "Comparative efficacy of actinidin from green and gold kiwi fruit extract on in vitro simulated protein digestion of beef Semitendinosus and its myofibrillar protein fraction", Int J Food Sci Technol, 55, pp.742~750 (2020)[DOI]
8. Udenigwe CC, "Meat proteome as source of functional biopeptides", Food Res Int, 54, pp.1021~1032 (2013)[DOI]
9. Zhang B, "Characterization of actinidin from Chinese kiwifruit cultivars and its applications in meat tenderization and production of angiotensin I-converting enzyme(ACE)inhibitory peptides", LWT, 78, pp.1~7 (2017)[DOI]
10. Saiga AI, "Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment", J Agric Food Chem, 51, pp.3661~3667 (2003)[DOI]
11. Kaur L, "Actinidin enhances gastric protein digestion as assessed using an in vitro gastric digestion model", J Agric Food Chem, 58, pp.5068~5073 (2010)[DOI]
12. Rakasivi KGJ, "Evaluation of product quality of chicken sausages with added cinnamon(Cinnamomum cassia)and mushroom(Pleurotus sajur-caju)powders at various concentrations", J Food Process Preserv, 46, pp.e16958~ (2022)[DOI]
13. Wheeler TL, "Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris", J Anim Sci, 78, pp.2856~2861 (2000)[DOI]
14. Culler RD, "Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle", J Food Sci, 43, pp.1177~1180 (1978)[DOI]
15. Haga S, "Heat-induced gelation of a mixture of myosin B and soybean protein", Agric Biol Chem, 48, pp.1001~1007 (1984)[DOI]
16. Zhang S, "Effect of flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon", Food Chem, 237, pp.779~785 (2017)[DOI]
17. Huang YC, "Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan", Food Chem, 98, pp.529~538 (2006)[DOI]
18. Kaur L, "Actinidin in green and sungold kiwifruit improves digestion of alternative proteins—an in vitro investigation", Foods, 11, pp.2739~ (2022)[DOI]
19. Chao D, "Actinidin: the predominant protease in kiwifruit: a thesis presented in partial fulfilment of the requirements", pp.2016
20. Liu C, "Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze–thaw abuse", LWT-Food Sci Technol, 44, pp.2026~2031 (2011)[DOI]
21. McGhie TK, "Color in fruit of the genus Actinidia : carotenoid and chlorophyll compositions", J Agric Food Chem, 50, pp.117~121 (2002)[DOI]
22. Leygonie C, "Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions", Int J Food Sci Technol, 46, pp.1171~1178 (2011)[DOI]
23. Chang JH, "Synergistic effect of sous-vide and fruitextracted enzymes on pork tenderization", Food Sci Biotechnol, 29, pp.1213~1222 (2020)[DOI]
24. Purslow PP, "The structural basis of cooking loss in beef : variations with temperature and ageing", Food Res Int, 89, pp.739~748 (2016)[DOI]
25. Bagheri Kakash S, "Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat", Food Sci Technol, 39, pp.980~992 (2019)[DOI]
26. Davey CL, "Studies in meat tenderness. 7. Changes in the fine structure of meat during aging", J Food Sci, 34, pp.69~74 (1969)[DOI]
27. Hopkins DL, "A research note on factors affecting the determination of myofibrillar fragmentation", Meat Sci, 56, pp.19~22 (2000)[DOI]
28. Zhao G, "Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate", Food Chem, 127, pp.1438~1443 (2011)[DOI]
29. Teh SS, "Antioxidant and ACE-inhibitory activities of hemp(Cannabis sativa L. )protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zingibain", Food Chem, 203, pp.199~206 (2016)[DOI]
30. Yu D, "Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans", Meat Sci, 160, pp.107958~ (2020)[DOI]

관련 논문AI추천