Tenderization of bovine longissimus dorsi muscle using aqueous extract from Sarcodon aspratus

5Citations
Citations of this article
11Readers
Mendeley users who have this article in their library.

Abstract

The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm 3) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4oC. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p< 0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.

References Powered by Scopus

Cleavage of structural proteins during the assembly of the head of bacteriophage T4

219996Citations
N/AReaders
Get full text

Electrophoretic separation of rat skeletal muscle myosin heavy-chain isoforms

738Citations
N/AReaders
Get full text

The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

433Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

119Citations
N/AReaders
Get full text

Effects of mushroom extract on textural properties and muscle protein degradation of bovine longissimus dorsi muscle

17Citations
N/AReaders
Get full text

Effects of bromelain and double emulsion on the physicochemical properties of pork loin

12Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Kim, H. K., Lee, S. H., & Ryu, Y. C. (2015). Tenderization of bovine longissimus dorsi muscle using aqueous extract from Sarcodon aspratus. Korean Journal for Food Science of Animal Resources, 35(4), 533–540. https://doi.org/10.5851/kosfa.2015.35.4.533

Readers over time

‘17‘19‘20‘21‘22‘2500.751.52.253

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 4

100%

Readers' Discipline

Tooltip

Agricultural and Biological Sciences 1

25%

Nursing and Health Professions 1

25%

Veterinary Science and Veterinary Medic... 1

25%

Immunology and Microbiology 1

25%

Save time finding and organizing research with Mendeley

Sign up for free
0