Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)

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• 作者：Nalan Gokoglu ; Pınar Yerlikaya ; Ilknur Ucak…
• 关键词：Squid ; Texture ; Tenderization ; Enzyme ; Bromelain ; Papain
• 刊名：Journal of Food Measurement and Characterization
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：11
• 期：1
• 页码：347-353
• 全文大小：
• 刊物类别：Food Science; Chemistry/Food Science, general; Engineering, general;
• 刊物主题：Food Science; Chemistry/Food Science, general; Engineering, general;
• 出版者：Springer US
• ISSN：2193-4134
• 卷排序：11

文摘

The aim of this study was to investigate the effects of bromelain and papain enzymes for tenderizing of squid (Loligo vulgaris) muscle. Squid samples were immersed into the enzyme solutions and then they were kept in a water bath at 60 °C for 20 min to activate enzymes. After enzyme treatment, pH values, hardness and shear force values of squid muscle decreased. Total protein, free amino acid contents and sensory scores increased. Use of bromelain and papain enzymes was found as effective method to tenderize of squid muscle. Better results were obtained with papain compared to bromelain.