Effect of Chemically Modified Soy Proteins and Ficin‐tenderized Meat on the Quality Attributes of Sausage

Abstract

The purpose of this investigation was to use ficin-tenderized meat and cysteine-modified soy proteins in the production of bologna and to evaluate the effect of these modifications on water-holding capacity (WHC), emulsion stability (ES), texture, and protein solubility. The effect of ficin on meat protein was also evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Results indicated that both ficin-tenderized meat and modified soy proteins substantially improved WHC, ES, and other quality factors. SDS-PAGE results showed the disappearance of several protein bands in ficin-treated meat. Solubility of meat proteins increased when ficin was used for meat tenderization. The results of this study indicated that some quality attributes of meat products can be improved by enzymatic and chemical modification of protein sources in the manufacture of meat products.

Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage Product

“…Some investigators believe that loss of troponin T results in beef tenderness (Penny and Dransfield 1979; Ouali and others 1983); other findings, however, suggest that it is unlikely that degradation of this protein per se causes any increase in tenderness because it has no known role in stabilizing the myofibril structure (George and others 1980; Salm and others 1983). Albeit more slowly, troponimn I and myosin heavy chain are also substantially degraded (Ouali and others 1983; Yates and others 1983; Ouali 1990; Ramezani and others 2003). …”

“…Proteolytic enzymes of plant origin have been extensively studied and used for beef tenderization (Kang and Warner 1974; Foda 1976; Richardson 1977; Alder‐Nissen 1986; Muller 1995; Aishma and others 1996). Ficin, the sulfhydryl protease of the fig tree ( Ficus carica ) is reported to hydrolyze and increase solubility of muscle proteins and its application for beef tenderization has been suggested (El‐Gharabi and Whitaker 1962; Uhlig 1998; Matilus and others 1999; Ramezani and others 2003). The most popular beef tenderizer, bromelain, is composed of a number of protease enzymes and harvested commercially from the stems of pineapple plants, where it is concentrated.…”

Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze–thaw abuse

“…The most widely used plant protein extracts are those from pineapples (bromelain), papayas (papain), q Kentucky Agricultural Experiment Station Journal Article No. 10-07-136. and figs (ficin) (Ashie, Sorensen, & Nielsen, 2002;Iizuka & Aishima, 1999;Ramezani, Aminlari, & Falahi, 2003).…”

Enzymes in Meat Processing

“…taste) of sausages. 88 When the enzyme-aided tenderization takes place in meat industry facilities, the process is highly controllable. This is in contrast to the situation where enzyme is applied to meat which is then sold raw to consumers.…”