Chemistry Reference
In-Depth Information
Table 12.4
Examples of the use of plant proteases (and protease-containing fractions) in meat
tenderization.
Raw material
meat
Processing
conditions
Effect on meat texture
and other quality factors
Protease
References
Papain
Turkey
drumsticks,
baking hens
and roasters
Injection with
marinade containing
papain
All products significantly more
tender than the controls. The
flavoured marinade probably
masked some of the off-flavour
caused by papain
90
Papain
Beef meat
Injection with papain
and treating with high
pressure (100-300
MPa for 10 min)
Papain and pressurization to
100 MPa significantly
increased tenderness. Higher
pressures did not lead to
further tenderization
91
Bromelain
Beef cubes
Dipping in enzyme
solution before freeze
drying
Improved texture and marked
effect on collagen
solubilization
82
Bromelain
Beef plates
Injection into beef
plates processed into
beef bacons
Some effect on texture,
negative effect on visual
appearance
92
Bromelain
Beef round
muscles
Injection with
bromelain solution
Improved tenderness,
although salt and phosphate
injection was more effective in
some cases
93
Ficin
Ground beef
Ficin-tenderized meat
in sausage
manufacturing
More protein solubilization in
meat and improved
water-holding capacity,
emulsion stability and other
quality factors of sausages
88
Actinidin
or papain
Beef
semitendinosus
steaks
Incubation enzyme
solution for 30 min
before cooking
Actinidin did not hydrolyze as
many myofibrillar proteins as
papain but resulted in the
same degree of meat
tenderization without
over-tenderized surface
33
Crude
actinidin
Beef
semitendinosus
muscle and
achilles tendon
Immersion in crude
actinidin and treating
with high pressure at
0-500 MPa
Protease decreased shear
force values but pressure
treatment had no significant
effect on it. Protease
solubilized some non-heated
α
34
-chain collagen, pressure
increased effect slightly
Crude
ginger
extract
Beef steak and
sliced beef
Marinating
Significantly increased
tenderness
94
Ginger
extract
Sheep meat
chunks
Marinating (24 h at
4
◦
C)
Decreased shear force and
increased cooking yield,
water-holding capacity and
collagen solubility
95
