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Efficacy of reverse micellar extracted fruit bromelain in meat tenderization.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11816/
http://dx.doi.org/10.1007/s13197-014-1454-z
 
Title Efficacy of reverse micellar extracted fruit bromelain in meat
tenderization.
 
Creator Ram Saran, Chaurasiya
Sakhare, P. Z.
Bhaskar, N.
Umesh Hebbar, H.
 
Subject 07 Waste utilization
24 Fruits
Meat
 
Description 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11816/1/Journal%20of%20Food%20Science%20and%20Technology%20June%202015%2C%20Volume%2052%2C%20Issue%206%2C%20pp%203870-3880.pdf
Ram Saran, Chaurasiya and Sakhare, P. Z. and Bhaskar, N. and Umesh Hebbar, H. (2015) Efficacy of reverse micellar extracted fruit bromelain in meat tenderization. Journal of Food Science and Technology, 52 (6). pp. 3870-3880.