Meat tenderisation effect of protease from mango peel crude extract
2019
Vangnai, K. | Dhital, S.
The objective of the present work was to investigate the effects of mango peel crude extract (MPCE) on meat tenderisation. MPCE possessed the proteolytic activity of 9,800 U/g. Beef top round (semimembranosus muscle) was incubated with MPCE (50 mL/100 g meat) for 1, 2, and 3 h at 25°C. Control (untreated) and control buffer (sample treated with phosphate buffer pH 7.5) were also prepared. The shear force value of the 2 h incubated beef samples significantly decreased 35% (from 94.4 to 61.2 N/cm² ), the total protein extractability significantly increased from 169.3 to 215.5 mg/g, the TCA-soluble peptides significantly increased from 85.9 to 119.3 µmole tyrosine/g, and the collagen solubility significantly increased from 8.7 to 15.7% as compared to the control samples. The 3 h incubated parameters were not significantly different from those of the 2 h. Scanning electron micrographs revealed that as the incubation period of MPCE increased, the integrity of muscle-fibre bundles decreased along with the gaps between these bundles. These results showed that MPCE was effective in tenderising otherwise tough meat, and can be used as an effective component for increasing the desirability of certain cuts.
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