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

GÖKOĞLU N., YERLİKAYA KEBAPÇIOĞLU P., Ucak I., YATMAZ H. A.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.11, no.1, pp.347-353, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 1
  • Publication Date: 2017
  • Doi Number: 10.1007/s11694-016-9403-3
  • Journal Name: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.347-353
  • Keywords: Squid, Texture, Tenderization, Enzyme, Bromelain, Papain, MARINATION, MUSCLE
  • Akdeniz University Affiliated: Yes

Abstract

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 degrees 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.