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    Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ-carrageenan, and plant protein hydrolysates
    (2024-01-01)
    Saengsuk, Nachomkamon
    ;
    Barbut, Shai
    ;
    Laohakunjit, Natta
    Meat intake in masticatory dysfunction people is commonly reduced because the relatively tough texture of meat can impair mastication. Pork meat batters were prepared by different levels of bromelain (0%, 0.5% w/w), κ-carrageenan (0.5%, 1.0% w/w), and rice berry and mung bean ratios (0:0, 1:0, 0:1, 0.5:0.5). The experiment was designed to study the effect of infusion treatments and their interaction on the properties of pork meat batter. Lower cooking losses (2.33%–3.45%) was observed in the samples with 1.0% (w/w) κ-carrageenan. Hardness, cohesiveness, chewiness, and gumminess of samples with bromelain were lower, and higher in samples containing 1.0% (w/w) κ-carrageenan. Bromelain also resulted in decreasing storage modulus (G′) and loss modulus (G″) values compared to nonbromelain-treated samples. Microstructure revealed that connective tissue and muscle fibres were disrupted in bromelain-treated meats while incorporation of plant proteins led to better binding of meat particles. These results revealed that bromelain has a potential to produce a softer texture batter, while 1.0% (w/w) κ-carrageenan and plant proteins have potential to improve textural properties and shape a product. This implies that the effects and interactions of infusion treatments offer the possibility to improve texture-optimised product for masticatory dysfunction people, such as elderly.
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    Effects of 'Queen' and 'Smooth cayenne' pineapple fruit core extracts on browning inhibition of fresh-cut wax apple fruit during storage
    (2017-01-01)
    Supapvanich, S.
    ;
    Mitrsang, P.
    ;
    Srinorkham, P.
    The purpose was to investigate the browning inhibitory effect of 'Queen' and 'Smooth cayenne' pineapple fruit core extracts (PE) on fresh-cut wax apple fruit cv. 'Taaptipjan' during storage. Bromelain yield, pH and total phenols content of both pineapple fruits core and pulp extracts and superficial colour and overall acceptability score of the fresh-cut fruit were determined. 'Queen' pineapple fruit had bromelain yield, pH and total phenols content higher than 'Smooth cayenne' pineapple fruit. Both 'Queen' and 'Smooth cayenne' PE contained higher bromelain yield and pH and lower total phenols content than the both fruit pulp extracts. The 50% (v/v) of 'Queen' PE dip maintained lightness (L*) value and whiteness index (WI), lowered colour difference, browning index (BI) and browning score (BC) when compared to the 50% (v/v) of 'Smooth cayenne' PE dip and control, respectively. The overall acceptability score of the freshcut fruit dipped in 'Queen" PE was also higher than that of fruit dipped in 'Smooth cayenne' PE and control, respectively. In conclusion, both 'Queen' and 'Smooth cayenne' PE could prevent browning of fresh-cut wax apple fruit during storage which the browning inhibition effect might due to the bromelain yield content. 'Queen' PE had higher bromelain yield content and browning inhibitory property than 'Smooth cayenne' PE.