Abstract
Tenderization is an important method to improve the quality and palatability of meat. In comparison to conventional chemical and physical methods of meat tenderization, enzymatic treatment is more economical and healthy. In the present study proteolytic enzyme bromelain was used for this purpose. Bromelain enzyme was extracted from pineapple, quantified and optimized concentration was used for treating the muscle fibre of meat. Tenderness was measured. pH and cooking loss were not significantly (P>0.05) decreased, but water-holding capacity and protein content were significantly (P<0.05) increased with the concentration and ageing. Duration of marination was optimized and SDS- PAGE electrophoresis was conducted to estimate protein. The results proved that bromelain enzyme is an effective method of tenderization used to improve the quality of meat.
Highlights
Meat is a product from animals such as poultry, sheep and goat, buffalo etc, which is used in processed meat product or kitchen style food
We have successfully demonstrated that treatment of goat meat with bromelain significantly increased (p
The Sodium dodecyl sulfate (SDS)-PAGE result showed that the hydrolysis of myofibrillar meat protein was enhanced
Summary
Meat is a product from animals such as poultry, sheep and goat, buffalo etc, which is used in processed meat product or kitchen style food. The desirability of meat is based on the nutritional, compositional quality and palatability factors. Meat quality is defined by those traits the consumer perceives as desirable which include both visual and sensory traits and credence traits of safety, health and more intangible traits such as ‘clean' and ‘green’ or welfare status of the production system (Becker, 2000). Consumer satisfaction is largely determined by how tender the cooked meat is as well as its flavour/odour and juiciness (Glitsch, 2000). The demand for high-quality meat is important for consumer’s choice (Mullen et al, 2017), it has a high value of eating quality according to the meat flavour, juiciness and tenderness, which has main attributes that influence the sensory enjoyment of meat (Grunert et al, 2004; Aaslyng and Meinert, 2017; Picard and Gagaoua, 2017). Tenderness has been shown to have the largest role in consumer purchasing decisions (Mennecke et al, 2007) and in particular repeat buying (Miller et al, 2001)
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