Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/68342

TitleOptimization of the effect of pineapple by-products enhanced in bromelain by hydrostatic pressure on the texture and overall quality of silverside beef cut
Author(s)Santos, Diana I.
Fraqueza, Maria João
Pissarra, Hugo
Saraiva, Jorge A.
Vicente, A. A.
Moldão-Martins, Margarida
Keywordspineapple by-products
hydrostatic pressure
bromelain
enzyme activity
marinade
meat
texture
Issue date2020
PublisherMDPI AG
JournalFoods
CitationSantos, Diana I.; Fraqueza, Maria João; Pissarra, Hugo; Saraiva, Jorge A.; Vicente, António A.; Moldão-Martins, Margarida, Optimization of the effect of pineapple by-products enhanced in bromelain by hydrostatic pressure on the texture and overall quality of silverside beef cut. Foods, 9(12), 1752, 2020
Abstract(s)Dehydrated pineapple by-products enriched in bromelain using a hydrostatic pressure treatment (225 MPa, 8.5 min) were added in marinades to improve beef properties. The steaks from the silverside cut (2 ± 0.5 cm thickness and weight 270 ± 50 g), characterized as harder and cheaper, were immersed in marinades that were added to dehydrated and pressurized pineapple by-products that corresponded to a bromelain concentration of 0–20 mg tyrosine, 100 g−1 meat, and 0–24 h time, according to the central composite factorial design matrix. Samples were characterized in terms of marination yield, pH, color, and histology. Subsequently, samples were cooked in a water-bath (80 °C, 15 min), stabilized (4 °C, 24 h), and measured for cooking loss, pH, color, hardness, and histology. Marinades (12–24 h) and bromelain concentration (10–20 mg tyrosine.100 g−1 meat) reduced pH and hardness, increased marination yield, and resulted in a lighter color. Although refrigeration was not an optimal temperature for bromelain activity, meat hardness decreased (41%). Thus, the use of pineapple by-products in brine allowed for the valorization of lower commercial value steak cuts.
TypeArticle
URIhttps://hdl.handle.net/1822/68342
DOI10.3390/foods9121752
e-ISSN2304-8158
Publisher versionhttps://www.mdpi.com/journal/foods
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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