APPLICATION OF ACTINIDIN FROM KIWIFRUIT TO MEAT TENDERIZATION AND CHARACTERIZATION OF BEEF MUSCLE PROTEIN HYDROLYSIS
- 1 September 1988
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Biochemistry
- Vol. 12 (3) , 147-158
- https://doi.org/10.1111/j.1745-4514.1988.tb00368.x
Abstract
The effect of actinidin on the tenderness of broiled bovine semitendinosus (ST) steaks was studied. An actinidin activity of 400 U/mL resulted in Kramer shear values and sensory tenderness scores equivalent to that produced by Adolph's papain-based meat tenderizer (18 U/mL). Both were significantly (P<0.05) more tender than steaks having no tenderizing treatment. Actinidin did not over-tenderize the steak surface as did Adolph's meat tenderizer. Hydrolysis of myofibrillar proteins in enzyme-treated steaks prior to broiling was considerably less for actinidin than for papain when using activities to attain equal Kramer shear values of broiled steaks.This publication has 14 references indexed in Scilit:
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