National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the present investigation the extraction of bromealin enzyme from four different pineapple wastes (Peel, stem, core and crown) and its effect for tenderization of chicken and beef meats were studied. About 60% of pineapple fruit was treated as wastes and peel accounts the maximum sharing of 30% of total wastes. The characteristics of crude bromealin in form of pH, TSS, total protein content and total activity were studied. The TSS (70 Brix) and pH (5.0) of core and stem showed the maximum values respectively. Crown portion showed the maximum total protein content and bromelain activity of 239 mg and 184.69 umol/min/ml respectively. The physio-chemical and quality characteristics like water-holding capacity, cooking yield, pH, moisture content and TCA-soluble peptides content of the bromelain enzyme (BE) treated meats were conducted. Four different types of bromelain treatments like 0.3 %, 0.7%, 1.0 % and 2.0% were studied along with control. In both the meats moisture content, pH, cooking yield and water holding capacity were decreased as the percentage of BE treatments increased having highest in controlled condition. Results indicated that as the concentration of BE was increased, the TCA soluble peptide contents were also increased. The highest TCA soluble peptide (798µmol/g) of were observed in the chicken 20% treated followed by beef (709 µmol/g) 20% treated. The lowest TCA soluble fractions were that of the beef without any treatment with 238µmol/g. The texture profile of BE treated meats were also studied which indicates gradual changes in the meat texture with increase of BE concentrations.
Citations |
 |
 |
 |
 |
