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Effects of bromelain on the quality of smoked salted duck
This study was aimed to assess the effects of bromelain on the eating quality of smoked salted duck. Whole ducks were marinated with different doses of bromelain (300 U/g, 600 U/g, 900 U/g, 1,200 U/g and 1,500 U/g), while the group without bromelain was considered as control (CK). After the producti...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358376/ https://www.ncbi.nlm.nih.gov/pubmed/34401095 http://dx.doi.org/10.1002/fsn3.2422 |
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author | Ye, Ziqing Zhang, Jian Lorenzo, José M. Zhang, Mutian Zhang, Wangang |
author_facet | Ye, Ziqing Zhang, Jian Lorenzo, José M. Zhang, Mutian Zhang, Wangang |
author_sort | Ye, Ziqing |
collection | PubMed |
description | This study was aimed to assess the effects of bromelain on the eating quality of smoked salted duck. Whole ducks were marinated with different doses of bromelain (300 U/g, 600 U/g, 900 U/g, 1,200 U/g and 1,500 U/g), while the group without bromelain was considered as control (CK). After the production of smoked salted duck was completed, the pH, color, texture, electronic tongue detection, thiobarbituric acid reactive substances (TBARS), sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), and mass spectrometry analysis were determined. The results showed that, compared to CK, the pH, TBARS and hardness values in 900, 1,200 and 1,500 U/g groups were reduced. The cohesiveness and the springiness were increased while the values of b* were decreased in all bromelain treatments (p < .05). The SDS‐PAGE and mass spectrometry analysis indicated that myosin and actin were further hydrolyzed into small‐molecule proteins by bromelain. Electronic tongue detection showed that the umami, the saltiness and the richness of smoked salted duck were enhanced, while the bitterness was reduced at the dose of 900 U/g. Thus, bromelain improved the eating quality of smoked salted duck in particular at the level of 900 U/g. |
format | Online Article Text |
id | pubmed-8358376 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-83583762021-08-15 Effects of bromelain on the quality of smoked salted duck Ye, Ziqing Zhang, Jian Lorenzo, José M. Zhang, Mutian Zhang, Wangang Food Sci Nutr Original Research This study was aimed to assess the effects of bromelain on the eating quality of smoked salted duck. Whole ducks were marinated with different doses of bromelain (300 U/g, 600 U/g, 900 U/g, 1,200 U/g and 1,500 U/g), while the group without bromelain was considered as control (CK). After the production of smoked salted duck was completed, the pH, color, texture, electronic tongue detection, thiobarbituric acid reactive substances (TBARS), sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), and mass spectrometry analysis were determined. The results showed that, compared to CK, the pH, TBARS and hardness values in 900, 1,200 and 1,500 U/g groups were reduced. The cohesiveness and the springiness were increased while the values of b* were decreased in all bromelain treatments (p < .05). The SDS‐PAGE and mass spectrometry analysis indicated that myosin and actin were further hydrolyzed into small‐molecule proteins by bromelain. Electronic tongue detection showed that the umami, the saltiness and the richness of smoked salted duck were enhanced, while the bitterness was reduced at the dose of 900 U/g. Thus, bromelain improved the eating quality of smoked salted duck in particular at the level of 900 U/g. John Wiley and Sons Inc. 2021-06-24 /pmc/articles/PMC8358376/ /pubmed/34401095 http://dx.doi.org/10.1002/fsn3.2422 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Ye, Ziqing Zhang, Jian Lorenzo, José M. Zhang, Mutian Zhang, Wangang Effects of bromelain on the quality of smoked salted duck |
title | Effects of bromelain on the quality of smoked salted duck |
title_full | Effects of bromelain on the quality of smoked salted duck |
title_fullStr | Effects of bromelain on the quality of smoked salted duck |
title_full_unstemmed | Effects of bromelain on the quality of smoked salted duck |
title_short | Effects of bromelain on the quality of smoked salted duck |
title_sort | effects of bromelain on the quality of smoked salted duck |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358376/ https://www.ncbi.nlm.nih.gov/pubmed/34401095 http://dx.doi.org/10.1002/fsn3.2422 |
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