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https://hdl.handle.net/1822/68342
Título: | Optimization of the effect of pineapple by-products enhanced in bromelain by hydrostatic pressure on the texture and overall quality of silverside beef cut |
Autor(es): | Santos, Diana I. Fraqueza, Maria João Pissarra, Hugo Saraiva, Jorge A. Vicente, A. A. Moldão-Martins, Margarida |
Palavras-chave: | pineapple by-products hydrostatic pressure bromelain enzyme activity marinade meat texture |
Data: | 2020 |
Editora: | MDPI AG |
Revista: | Foods |
Citação: | Santos, 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 |
Resumo(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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/68342 |
DOI: | 10.3390/foods9121752 |
e-ISSN: | 2304-8158 |
Versão da editora: | https://www.mdpi.com/journal/foods |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_54014_1.pdf | 8,99 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons