Recently, Natta Laohakunjit and Nachomkamon Saengsuk of King University of Science and Technology in Thailand published a research paper entitled "Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain" in the core international food journal "Food Chemistry" (IF: 6.306). This article studies the effects of bromelain on the physical and chemical properties and structural parameters of pork chops processed with minced meat, and theoretical support for the reuse of minced meat produced during pork processing and the development of special foods for people with chewing dysfunction. Bromelain is a widely used meat tenderizer, but it is limited because it is difficult for bromelain to make cooked meat and minced meat into products, so adhesives are usually used for structural improvement. The author of the article selected common food additives-calcium alginate and bromelain to improve the physical and chemical properties and texture characteristics of the minced meat products, and monitored the indicators under different conditions.
Analysis conclusion
1. Treatment of recombinant pork steak with 0.05 and 0.1% (w/w) bromelain will significantly affect the shear force value, texture parameters and protein level.
2. The sample treated with bromelain retains a better red color value than the sample not treated with bromelain. However, the cooking loss of 0.05% (w/w) bromelain treatment with hydrolysis time of 0, 3 and 6 minutes was slightly lower than that of 0.1% (w/w) bromelain treatment.
3. SEM showed that the muscle fibers of pork were destroyed by bromelain hydrolysis, and SDS-PAGE showed that the protein was degraded into small molecules (less than 20 kDa).
Distribution of actin and myosin in recombinant pork chops treated with bromelain
The appearance of reorganized pork chops and the effects of various treatment conditions on the microstructure
This research provides theoretical guidance for the rational utilization of minced meat produced during pork processing, and lays a research foundation for the development of structurally reorganized pork chops for people with chewing dysfunction (such as the elderly).
