Pure and crude papain and bromelain as carabeef tenderizers
2005
Srisung, P., Philippines Univ. Los Baños, College, Laguna (Philippines)
Three studies were conducted to determine the cooking values, sensory qualities and tenderness of loin (Longgisimus dorsi) muscles from eleven female carabaos of mixed breeds with an average age of 11 years old and body weight of 466 kg. In study 1, the carabeef was injected with either 0.1g/kg or 0.3g/kg of pure papain or bromelain solution for the sensory quality determination. Crude papain and bromelain extracted from papaya and pineapple, respectively were used in study 2. The crude papain or bromelain and their mixture were injected into the meat at the rate of 10% of the fresh weight. In study 2, the carabeef was injected with either 0.1g/kg or 0.3g/kg of pure papain or bromelain solutions and other crude papain or bromelain extracts or their mixture to study the histological changes of muscle fiber. Cooking less, cooking recovery and shear force value (lbs/sq in) were significantly (P0.05) affected by pure and crude papain and bromelain treatments. The shear force values were reduced by as much as 38% to 63% in the enzyme-treated carabeef compared to the control. There was a 13.42% to 37.96% improvement in the tenderness score of carabeef treated with the enzymes. An inverse relationship between the shear force value and the tenderness score were observed. An equation was developed to predict tenderness score (y) as the shear force value is given (x). The simple linear regression model developed is: y
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