文章基本信息

标题：The Effect of Different Plant Enzymes on Some Technological Characteristics of Chicken Drumsticks
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作者：Ebru Arı Bayrak ; Mustafa Karakaya ; Cemalettin Sarıçoban 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2005
卷号：30
期号：6
出版社：Association of Food Technology, Turkey
摘要：In this research, the effect of different plant enzymes ( bromelain , ficin and papain ) added to chicken drumsticks by using injection method at level of 0.2% on pH, cooking loss (CL), water-holding capacity ( WHC ), sensory properties and post-cooking tenderness was investigated. Different plant enzymes had a significant (p<0.05) effect on pH, CL, WHC and taste parameter. Papain significantly reduced (p<0.05) pH. Ficin addition brought about lower (p<0.05) CL than bromalein and papain treatments. Moreover, ficin incorporated samples had decreased (p<0.05) WHC as compared with the control and bromalein added samples. All enzyme treatments had an increasing effect (p<0.01) on post-cooking tenderness. While overall acceptability scores of bromalein and papain added samples were similar to that of control, ficin resulted in significantly (p<0.01) lower overall acceptability scores.
关键词：Chicken drumstick; plant enzyme; meat tenderization; injection