Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots

• المؤلفون الرئيسيون: Ahmad, Mohammad Norazmi, Nik Hilmi, Nik Husna, Abdullah, Erna Normaya, Yarmo, Mohd Ambar, Ku Bulat, Ku Halim
• التنسيق: مقال
• اللغة: English; English
• منشور في: Springer India 2020
• الموضوعات: QD Chemistry
• الوصول للمادة أونلاين: http://irep.iium.edu.my/79764/13/79764_Optimization%20of%20a%20protease%20extraction.pdf; http://irep.iium.edu.my/79764/19/79764_Optimization%20of%20a%20protease%20extraction_Scopus.pdf; http://irep.iium.edu.my/79764/; https://link.springer.com/article/10.1007/s13197-020-04317-5
• المؤسسة: Universiti Islam Antarabangsa Malaysia

Meat tenderness is the most important criterion in food quality because it strongly influences the consumer’s satisfaction. Tenderness generally depends on connective tissue and sarcomere length of muscle. One of the effective methods for meat tenderizing is protease treatment. In this study, Manihot...