Abstract
ABSTRACTThis investigation demonstrated that raw soy sauce added to beef in the process of tenderization was effective in improving its sensory quality. To estimate the contributions of proteinases occurring in the raw soy sauce, the degradation of myofibril and collagen was investigated by using the inhibitors, potato inhibitor, ethylenediaminetetraacetic acid (EDTA) and pepstatin which inhibit serine‐, metallo‐, and aspartic proteinases, respectively. A serine proteinase was most greatly involved in the degradations of both myofibril and collagen. Electrophoretic patterns of myofibril degraded by a purified serine proteinase coincided well with those of myofibril treated with the raw soy sauce per se.
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