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- W2956076889 abstract "In this research, the effect of kiwi protein on the physicochemical properties of chicken meat was investigated (Ross breed). Chicken thighs have been marinated in the form of cubes with dimensions of 2 cm in 20 mL of kiwi protein with activity of 0.9 u/mL for 2, 4, 6, 8, 24, 48, 72, and 96 hr, and kept in a refrigerator at 4 ± 1 °C. Then, the enzyme actinidin was inactivated at 60 °C for 10 min, and the samples were evaluated. The results showed that the kiwi protein had a significant effect on the punch force, springiness, and chewiness of the chicken meat samples, and the reduced hardness was due to the activity of photolytic enzymes on myofibrillar proteins, and breaking the connective tissues. Muscle hydrolysis and release of amino acids significantly reduced pH in the treated samples compared to control. The affecting time of the enzyme had a significant effect on the degradation of meat proteins; it increased the solubility and hydrolysis degree, and reduced the average peptide chain length. The marination of chicken in kiwi increased lightness significantly (p < 0.05)." @default.
- W2956076889 created "2019-07-12" @default.
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- W2956076889 date "2019-12-01" @default.
- W2956076889 modified "2023-10-15" @default.
- W2956076889 title "Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat" @default.
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- W2956076889 doi "https://doi.org/10.1590/fst.14118" @default.
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