Texture Softening of Beef and Chicken by Enzyme Injection Process

Abstract

This research focuses on a new softening technology for use with chicken breast and eye of round beef in order to assist elderly individuals who have difficulty with eating due to changes in their ability to chew (masticatory function) or swallow. We investigated the hardness of chicken breast and eye of round beef through use of a texture analyzer after injection of a commercial enzyme. Among 7 commercial enzymes, bromelain and collupulin exhibited a marked softening effect on the tested chicken breast and eye of round beef given a 1.00% enzyme concentration. The hardness of bromelain-treated chicken breast reached 1.4×104 N/m2, of collupulin-treated chicken breast reached 3.0×104 N/m2, and of bromelain-treated eye of round beef reached 3.2×104 N/m2, respectively, while their original shapes did not change. To find the level of tissue degradation with specific enzyme concentrations, enzyme injections at 0.1%, 0.25%, 0.50%, and 1.00% concentration of bromelain and papain were also evaluated. The results of this research could be useful for softening chicken breast and eye of round beef and will contribute to the development of foods that can be more easily eaten as part of a balanced diet for elderly adults.

Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness

“…This was followed by bromelain and ficin treatments which decreased the hardness by about 14% and 10%, respectively, compared to the control on day 0 of storage. Bromelain was also reported to decrease the hardness values in chicken breast (Eom et al 2015). Rawdkuen et al (2013) found that the firmness and toughness values significantly decreased in pork, beef and chicken when treated with proteolytic extract from Calotropis procera latex.…”

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

“…The third hardness level (under 2 × 10 4 N/m 2 and viscosity over 1500 mPa·s) refers to foods that can be broken up by tongue. Finally, the fourth hardness level (under 5 × 10 3 N/m 2 and viscosity over 1500 mPa⋅s) refers to foods that do not require chewing (Eom, Lee, Chun, Kim, & Park, ; Park et al., ). These levels are used here to evaluate the texture of foods treated with selected processing technologies.…”

“…Under 5 × 10 3 -->1500 10 3 N/m 2 and viscosity over 1500 mPas) refers to foods that do not require chewing (Eom, Lee, Chun, Kim, & Park, 2015;Park et al, 2017). These levels are used here to evaluate the texture of foods treated with selected processing technologies.…”

Effects of Different Softening Processes on the Hardness and Quality of Thawed Neritic Squid (Uroteuthis edulis) Muscle

“…Other thawed squid strips were injected with the two aforementioned enzymes at a dosage of 1 mL of 0.1%, 0.2%, or 0.3% papain or bromelain solution per 10 g of mantle (six experimental treatments altogether), the solution being delivered perpendicular to the plane of the strip at sites approximately 1 cm apart. Injected and control samples were kept for 24 h at 4 • C [16]. Orbital shaking in vacuum was carried out using a vacuum desiccator (P14-1000240, Hondwen Co. Ltd, Taipei, Taiwan) with a polycarbonate top and polypropylene bottom enclosing a cylindrical chamber 240 mm wide and 311 mm deep, placed atop an orbital shaker (MS-NOR 30, Major Science, Saratoga, CA, USA).…”

“…The compressive force rises with sample hardness. Tests were performed with three replicates of each sample centered under the probe [16].…”