Tenderization of Heated Sliced Beef by Succinylated Glycerol Monostearate, a Novel Meat Tenderizer
| Autor: | Takuji Yasukawa, Takanori Nishimura, K. Mori, Koretaro Takahashi |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
Perimysium
business.product_category Structure modification Chemical treatment food and beverages Monoglyceride Meat tenderizer Collagen fibril Tenderness chemistry.chemical_compound medicine.anatomical_structure Biochemistry chemistry Glycerol monostearate medicine Food science medicine.symptom business Food Science |
| Zdroj: | Journal of Food Science. 66:524-529 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/j.1365-2621.2001.tb04596.x |
| Popis: | Succinylated glycerol monostearate (SGMS) was most effective in reducing shear-force value when used as a surfactant to tenderize meat using sheep casings as a model of intramuscular connective tissue. Roasted beef slices that had been treated with 2% granular SGMS showed a marked decrease in toughness due to the penetration of SGMS along the perimysium during heating. Collagen fibrils in the perimysium were transformed into a sheet-like structure that seemed very likely to be a complex of SGMS and thermally denatured collagen. These structural changes could account for the tenderness of the roasted beef slices. De la viande de boeuf grillee et tranchee subit un traitement en surface avec le glycerol monostearate succinyle (SGMS) sous forme granulaire a 2 %. Durant la cuisson, le SGMS penetre le long du perimysium provocant une modification de la structure du collagene et une augmentation de la tendrete de la viande |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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