Earticle

초록

영어

In this study, we investigated the effects of pH, temperature, and salt concentration on protease activities in Hypsizygus marmoreus, and the ability of H. marmoreus extract to tenderize beef. In fact, H. marmoreus was shown to have higher protease activity than kiwi fruits. The pH of beef was dose dependently increased with addition of H. marmoreus extract. Cooking loss, cutting strength, and color value (L, a, b) were also dose dependently decreased with addition of H. marmoreus extract. In sensory assessments, H. marmoreus extract dose dependently enhanced perception of tenderness, flavor, and taste. In contrary, use of kiwi fruits as a meat tenderizer decreased positive perception of taste. The protease activitiy of H. marmoreus decreased sharply at pH < 2.0, and temperature > 50 oC. Protease activity was relatively stable in NaCl concentrations ranging from 0–5 M, but incrementally decreased with increasing NaCl. These results suggest that, H. marmoreus extract can improve the texture and taste of beef.

목차

ABSTRACT
서 론
재료 및 방법
재료 준비 및 시료 제조
단백질분해효소 활성 측정
염도, 당도 및 pH 측정
육류에 대한 버섯 처리
가열감량 측정
절단강도 및 색도 측정
관능검사
느티만가닥버섯 시료의 안정성
통계분석
결과 및 고찰
시료의 품질 및 단백질분해활성 측정
느티만가닥버섯 및 키위를 첨가한 소고기의 pH 및 가열감량 변화
느티만가닥버섯 첨가 소고기의 절단강도 및 색도
관능검사
느티만가닥버섯 단백질분해효소의 안정성
적 요
REFERENCES

저자

• 신복음 [ Bok-Eum Shin | 경기도농업기술원 버섯연구소 ] Corresponding author
• 백일선 [ Il-Sun Baek | 경기도농업기술원 버섯연구소 ]
• 김정한 [ Jeong-Han Kim | 경기도농업기술원 버섯연구소 ]
• 이윤혜 [ Yun-Hae Lee | 국립농업과학원 토양비료과 ]

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