Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(9): 1212-1222
Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization
Jin-Hee Chang1 • Jung-Ah Han1
1Department of Food and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea
A combination of sous-vide (SV) and enzymatic treatment (one commercial, Neutrase (NE), and two fruitextracted enzymes obtained from kiwifruit and pineapple, KE and PE, respectively) was applied to pork fore shanks prepared at different temperatures (45, 60, 70, and 100 °C) for 0.5, 4 or 8 h, and the properties of pork were compared. For the hardness, SV itself resulted in a 27% decrease; however, a significant softening effect could be obtained by the addition of enzymes (38–60%). The KE treatment appeared to be more effective (~ 60%) than either the PE or the NE treatment. During SV, both the L* and b* values of the samples generally increased while the a* value decreased. Among the samples, the lowest hardness was obtained for the sample treated with SV-KE at 70 °C for 8 h, and the lowest total microbial count, lowest pH and the least amount of color change were also observed for the sample.
Pork fore shank · Hardness · Sous-vide · Fruitextracted enzyme · Microstructure
Food Science and Biotechnology 2020 ; 29(9): 1212-1222