title: Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment.
abstract: This study was performed to improve the techniques used for tenderizing red meat as elderly food. Beef meat was immersed in liposome encapsulated enzyme solution and the effect of protease encapsulation on the beef properties was analyzed. The protease encapsulation properties were analyzed according to the size distribution and enzymatic activity. After enzyme reaction on the beef, the chemical properties of the meat such as pH, water holding capacity, shear rate, lipid oxidation and total volatile basic nitrogen (TVB-N) were analyzed. The pH of the beef increased during the reaction and coating protease (CP) was higher than non-coating protease (NCP). Total color differences were increased remarkably after 36 h and generally, the difference in CP was relatively lower than in NCP. WHC was significantly decreased within 24 h, and no effect from the protease coating was observed. Protease activity was significantly increased within 48 h and no differences in the enzyme coating were observed. The TVB-N value of NCP was increased within 24 h while CP was sustained for up to 36 h. The TVB-N value of protease treated meat increased after 36 h and no effect from the protease coating was detected. Consequently, liposome encapsulated protease was found to have similar properties as non-coated protease. Application of liposome seems to be an interesting option for injecting various functional materials without changing the properties of meat.
authors: Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea.
authors: Kwang-Il
authors: KI
authors: Kim
authors: Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea.
authors: Sang-Yoon
authors: SY
authors: Lee
authors: Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea.
authors: Soo-Jin
authors: SJ
authors: Kim
authors: Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea.
authors: Jae-Hee
authors: JH
authors: Seo
authors: Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea.
authors: Joong-Kyu
authors: JK
authors: Lee
authors: Department of Korean Cuisine, JeonJu University, JeonJu 55069, Korea.
authors: Jung-Kue
authors: JK
authors: Shin
authors: Department of Food Science and Biotechnology, CHA University, Seongnam 13496, Korea.
authors: Hyung-Yong
authors: HY
authors: Cho
authors: Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea.
authors: Mi-Jung
authors: MJ
authors: Choi
keywords: beef; liposome; protease; shear force; softening