Volume 16, Issue 91 (2019)                   FSCT 2019, 16(91): 145-155 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
mazaheri M, baghaei H, emadzadeh B, bolandi M. Meat tenderization using natural compounds from fruits and vegetables. FSCT 2019; 16 (91) :145-155
URL: http://fsct.modares.ac.ir/article-7-29115-en.html
Meat tenderization using natural compounds from fruits and vegetables
Mona Mazaheri1 , Homa Baghaei 2, Bahare Emadzadeh3 , Marzieh Bolandi4
1- PhD student
2- Assistant Professor , baghaei.homa@yahoo.com
3- Assistant Professor
4- Associate Professor
Abstract:   (5242 Views)
Despite the relative success of different chemical compounds to improve meat tenderness, adverse effects caused by the use of these compounds on the physicochemical and sensory characteristics of meat, have led to restrictions on their use on an industrial scale. Therefore, in order to prevent these undesirable chemical effects, the application of some natural tenderizers has been considered. Natural meat tenderizers, are substances in those fruits and vegetables containing proteolytic enzymes such as cysteine protease, serine protease, metalloprotease and aspartic proteases. In this paper major biochemical changes that have led to meat tenderness, as well as proper plant sources used in tenderizing process have been reviewed.
Keywords: Fruits, Meat, Natural tenderizer, Protease, Vegetables
Full-Text [PDF 499 kb]   (2950 Downloads)    
Article Type: Systematic Review | Subject: Food formulations
Received: 2019/01/7 | Accepted: 2019/06/23 | Published: 2019/09/1
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.