Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

Abstract

Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher levels of compounds exerting tenderizing effects is also gaining popularity due to lower cost, improved sensory attributes of meat, and the presence of bioactive compounds exerting additional benefits in addition to tenderization, such as antioxidants and antimicrobial effects. The uncontrolled plant protease action could cause excessive tenderization (mushy texture) and poor quality due to an indiscriminate breakdown of proteins. The higher cost of separation and the purification of enzymes, unstable structure, and poor stability of these enzymes due to autolysis are some major challenges faced by the food industry. The meat industry is targeting the recycling of enzymes and improving their stability and shelf-life by immobilization, encapsulation, protein engineering, medium engineering, and stabilization during tenderization. The present review critically analyzed recent trends and the prospects of the application of plant proteases in meat tenderization.

The role of enzymes in the formation of meat and meat products

“…Many researches are devoted to the ability of exogenous enzymes to improve meat tenderness [12,111]. However, the problem and issues with exogenous enzymes are rooted in the regulation of their specific activities.…”

“…However, the problem and issues with exogenous enzymes are rooted in the regulation of their specific activities. Many kinds of proteases have a tendency to indiscriminately degrade the essential proteins in muscle due to their broad substrate specificity [1,111], which leads to extensive damage to the fiber microstructure and affects the color, taste and moisture content of the meat.…”

“…Bromelain, ficin extracted from Ficus insipida, papain, and peptidase obtained from Bacillis subtilis are currently approved by the Food Safety Inspection Service of the US Department of Agriculture as "generally recognized as safe" and are allowed for their use in improving meat tenderness [112]. However, the excessive tenderization of meat by plant proteases under uncontrolled conditions, due to the nonspecificity of their proteolytic activity, still leads to loss of quality characteristics and promote the accelerated spoilage of meat, which still remains a challenge for the meat industry [111]. The use of plant proteases affects the taste, increases bitterness due to the formation of basic amines and amino acids, spoils texture and deteriorates the consumer appeal of the processed meat products.…”

Correction: Mohd Azmi et al. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods 2023, 12, 1336

“…In the original publication [1], " Fan et al [98]" [2] were not cited. The citation has now been inserted in "5.…”

The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts

“…Plant proteases have high activity, but are low in specificity, resulting in problems of over-tenderization [ 8 ]. The addition of inhibitors is one of the most reasonable ways to compensate for this, but some inhibitors such as ascorbic acid have the disadvantage of causing odor and deteriorating the quality of the product [ 15 , 16 ]. Furthermore, it can be an inconvenient process compared to microbial proteases.…”