A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative Study
Yazarlar (5)
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food and Bioprocess Technology (Q1) | ||
| Dergi ISSN | 1935-5130 Dergi Bilgileri (2024) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2024 |
| Cilt / Sayı / Sayfa | 17 / 11 / 3999–4024 | DOI | 10.1007/s11947-024-03363-7 |
| Makale Linki | https://doi.org/10.1007/s11947-024-03363-7 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, enzymatic [papain (P), bromelain (B), and A. oryzae-derived fungal protease (FP); enzyme ratios: 0.012 (v/v), 38 °C, 50 min] and non-enzymatic [control (C; saline), mineral water (95%)–lemon juice (5%) (ML) (1/2:w/v), 38 °C, 50 min)] tenderizing methods on European squid mantle (Loligo vulgaris Lamarck, 1798) were investigated. Scanning electron microscope (SEM) imaging, water holding capacity (WHC), cooking loss (CL), total free amino acids (TFAA), total soluble protein (TSP), hydroxyproline (Hyp), and Fourier-transform infrared spectroscopy (FTIR) analyses were performed on uncooked samples. pH, water activity (aw), color, nutritional changes, amino acids (AA), total volatile basic-nitrogen (TVB-N), Warner-Bratzler shear (WBS), texture profile analysis (TPA), and sensory evaluations were performed on both uncooked and cooked samples. A significant decrease in protein content was … |
| Anahtar Kelimeler |
| Bromelain | Enzymatic tenderization | Fungal protease | Non-enzymatic tenderization | Papain | Squid |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 8 |
| Scopus | 9 |
| Google Scholar | 15 |