Abstract
Reverse micellar extraction (RME) was used for the separation and purification of bromelain from pineapple core and efficacy of RME purified bromelain (RMEB) in tenderization of beef meat was compared with that of commercial stem bromelain (CSB). RME resulted in reasonably high bromelain activity recovery (85.0%) and purification fold (4.0). Reduction in meat toughness was higher in RMEB treated meat (52.1%) compared to raw (control) and CSB treated (26.7%). Significant increase in water holding capacity (WHC) was observed in RMEB treated meat (91.1%) as against CSB treated (55.6%) and control (56.6%). No change in cooking loss was observed in RMEB treated meat, whereas the loss increased by nearly 14.0% in case of CSB treated. While the meat color was retained, trichloroacetic acid (TCA) soluble protein content increased due to hydrolysis of protein in RMEB treated meat. Scanning electron microscopy (SEM) analysis revealed that RMEB treatment completely ruptures myofibril tissues, indicating a higher degree of tenderization.
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