Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

Dehydrated pineapple by-products enriched in bromelain using a hydrostatic pressure treatment (225 MPa, 8.5 min) were added in marinades to improve beef properties. The steaks from the silverside cut (2 ± 0.5 cm thickness and weight 270 ± 50 g), characterized as harder and cheaper, were immersed in...

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Bibliographic Details
Main Authors: Diana I. Santos, Maria João Fraqueza, Hugo Pissarra, Jorge A. Saraiva, António A. Vicente, Margarida Moldão-Martins
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
pineapple by-products
hydrostatic pressure
bromelain
enzyme activity
marinade
meat
Online Access:https://www.mdpi.com/2304-8158/9/12/1752

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