Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage Product

Abstract

The objective of this study was to study the effect of actinidin, a sulfhydryl protease from kiwi fruit, on the protein solubility (nitrogen solubility index [NSI]), water holding capacity (WHC), texture, and SDS-PAGE pattern of beef and to evaluate the effect of pretreatment of beef with actinidin on the quality attributes of a sausage product. Actinidin was partially purified by precipitation with ammonium sulfate, followed by DEAE-Sephadex column chromatography. Actinidin significantly (P < 0.05) increased NSI and WHC of beef; the highest NSI and WHC (approximately 20% and 8% increase, respectively) was observed when beef was incubated with 0.9 unit enzyme/g beef. Texture analysis indicated increased tenderization (10% decrease in shear force) when slices of cattle beef were treated with actinidin at 37 degrees C for 2 h. SDS-PAGE results indicated appearance of several low molecular weight bands (<10 kDa) after treating beef with different levels of actinidin for 30 or 60 min. Slight changes in protein band in the range of 100 to 120 kDa and 13 to 25 kDa were also observed. Use of actinidin-tenderized beef significantly improved emulsion stability, texture, and organoleptic properties of the sausage product.