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, cilt.11, sa.1, ss.347-353, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11 Sayı: 1
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/s11694-016-9403-3
  • Dergi Adı: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.347-353
  • Anahtar Kelimeler: Squid, Texture, Tenderization, Enzyme, Bromelain, Papain, MARINATION, MUSCLE
  • Akdeniz Üniversitesi Adresli: Evet

Özet

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.