Abstract
The purpose of this study is to assess the tenderizing effect of plant proteolytic enzymes upon raw rabbit meat. Tests are performed on rabbit meat samples treated with papain and two vegetal sources of natural proteases (extracts of kiwifruit and ginger root). Two variants of marinade solutions are prepared from each vegetable raw materials- 50% (w/w) and 100 % (w/w), with a duration of processing 2h, 24h, and 48h. Changes in the following physicochemical characteristics of meat have been observed: pH, water-holding capacity, cooking losses and quantity of free amino acids. Differences in values of these characteristics have been observed, both between control and test samples, as well as depending of treatment duration. For meat samples marinated with papain and ginger extracts, the water-holding capacity reached to 6.74 ? 0.04 % (papain), 5.58 ? 0.09 % (variant 1) and 6.80 ? 0.11 % (variant 2) after 48 hours treatment. In rabbit meat marinated with kiwifruit extracts, a significant increase in WHC was observed at 48 hours, 3.37 ? 0.07 (variant 3) and 6.84 ? 0.11 (variant 4). The test samples also have reduced cooking losses compared to control samples. In control samples, cooking loss is increased from 13.79% (2 h) to 20.78 % (48 h). SDS-PAGE of meat samples after 48 h of treatment shows a reduction in the intensity of actin and myosin bands in all variants with papain and vegetal extracts. Electrophoretic pattern of test samples depicts proteolysis and degradation of muscle proteins.
Highlights
IntroductionQuality of meat is determined as a combination of sensory and technological characteristics like tenderness, color, water-holding capacity and texture (Istrati et al, 2014)
Quality of meat is determined as a combination of sensory and technological characteristics like tenderness, color, water-holding capacity and texture (Istrati et al, 2014).Tenderness has been identified as the most important factor affecting consumer satisfaction and perception of taste (Naveena et al, 2004).Toughness of meat depends on the amount of intramuscular connective tissue, the length of sarcomere, and the activity of endogenous proteolytic enzymes
Actomyosin toughness is attributed to myofibrillar proteins, whereas background toughness is due to connective tissue presence (Chen et al, 2006)
Summary
Quality of meat is determined as a combination of sensory and technological characteristics like tenderness, color, water-holding capacity and texture (Istrati et al, 2014). Toughness of meat depends on the amount of intramuscular connective tissue, the length of sarcomere, and the activity of endogenous proteolytic enzymes. There are two different components to meat toughness: actomyosin toughness and background toughness. Actomyosin toughness is attributed to myofibrillar proteins, whereas background toughness is due to connective tissue presence (Chen et al, 2006). Reduction of meat toughness during maturing “post mortem“ or by additional treatment is a process characterized by changes in the actomyosin complex and connective tissue and is defined as tenderization (Bekhit et al, 2012; Rawdkuen and Benjakul, 2012; Kemp and Parr, 2012)
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