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- Pure and Crude Papain and Bromelain as Carabeef Tenderizers
Pure and Crude Papain and Bromelain as Carabeef Tenderizers
Abstract:
Three studies were conducted to determine the cooking values, sensory qualities, and tenderness of loin (longissimus dorsi) muscles from 11 female carabaos of mixed breeds with an average age of 11 years and body weight of 466 kg.
In study 1, carabeef was injected with either 0.1 g/kg or 0.3 g/kg of pure papain or bromelain solutions to determine cooking and shear force values, and either 0.01 g/kg or 0.03 g/kg of pure papain or bromelain solutions for 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 percent of the fresh weight. In study 3, carabeef was injected with either 0.1 g/kg or 0.3 g/kg of pure papain or bromelain solutions and either crude papain or bromelain extracts or their mixture to study the histological changes of muscle fiber.
Cooking loss, cooking recovery, and shear force value (lb/in2) were significantly (p < .05) affected by pure and crude pain and bromelain treatments. The shear force values were reduced by as much as 38-63 percent in the enzyme-treated carabeef compared with the control. There was a 13.42-37.96 percent 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 = 7.38 − 2.54x.
The muscle fiber treated with pure and crude enzymes under the scanning electron microscopy (SEM) showed partly or completely degraded connective tissues and fragmented myofibrils.
The results of the three studies showed that either pure/crude papain or bromelain was very effective as meat tenderizer. Furthermore, carabeef treated with these enzymes were all acceptable to the sensory panel.
