Effects of elastase from a Bacillus strain on the tenderization of beef meat

Chen, Qihe; He, Guoqing; Jiao, Yingchun; Ni, Hui

doi:10.1016/j.foodchem.2005.06.043

Cited by 65 publications

(31 citation statements)

References 13 publications

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“…Intravenous injection of papain solution (48 mg/kg weight) to live spent hens 30 min prior to slaughter significantly improves the tenderness in post-rigor meat (Mendiratta and Panda 1995a). In addition, ginger extract was proved to be effective in tenderising smoked spent hen meat Proteolytic plant enzymes are superior to bacterial derived enzymes mainly because of safety problems such as pathogenicity or other disadvantageous effects (Qihe et al, 2006). Papain is mainly effective when injected intravenously in pre-slaughter muscles, as it is reported to cause indiscriminate breakdown of proteins or mushy textured meat when applied as a marinade solution .…”

Section: Chemical and Enzymatic Methodsmentioning

confidence: 99%

Post harvest technologies to deal with poultry meat toughness, with reference to spent birds

Naveena

Kiran²,

Mendiratta

2013

World's Poultry Science Journal

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Meat colour and tenderness are considered as two of the most important quality attributes influencing consumer's purchasing and repurchasing decisions respectively. This review discusses the importance of poultry meat quality with reference to texture/tenderness. The manuscript includes different factors affecting poultry meat texture, methods for improving tenderness, ultra structural changes, and comparison of up-to-date tenderisation methodologies available in the literature are discussed. The tenderising efficacy, advantages and disadvantages of various physical, chemical, enzymatic characteristics and their synergistic effects in poultry meat is narrated. This review provides comprehensive information for poultry processors, retailers and consumers and gives an overall view to researchers.Poultry meat toughness: B.M. Naveena et al.

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Section: Chemical and Enzymatic Methodsmentioning

confidence: 99%

Post harvest technologies to deal with poultry meat toughness, with reference to spent birds

Naveena

Kiran²,

Mendiratta

2013

World's Poultry Science Journal

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“…To a lesser extent, ficin, derived from fig tree latex, is also used (Payne 2009). Microbial proteases (bacterial and fungal) have also been explored for meat tenderization application (Qihe et al 2006;Ha et al 2013). Microbial proteases are also useful in baking process.…”

Section: Proteases In Food Industrymentioning

confidence: 99%

Potential application spectrum of microbial proteases for clean and green industrial production

Singh

Bajaj

2017

Energ. Ecol. Environ.

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Enzymes are the cornerstones of metabolism and constitute the fundamental basis for existence of life. However, recently enzymes are being implicated in diverse industrial processes because of their specific and fast action for efficient bioconversion of substrate to product, and their capability to save raw materials, energy and chemicals for various manufacturing processes. Enzymes are considered as environment-friendly (green) chemicals that may potentially help replacing completely or reducing the usage of hazardous chemicals for industrial processes, thus promising sustainable production and manufacturing. Among various industrial enzymes microbial proteases dominate the world enzyme market due to their multifaceted application potential in varied bioindustries like food, pharmaceutical, textile, photographic, leather and detergent. Promising applications of proteases in agricultural sector for instance may include biocontrol of pests, degumming of silk, selective delignification of hemp and wool processing. However, for successful industrial applications the proteases must be robust enough to suit the process conditions which are generally hostile. Proteases intended for industrial applications must have activity and stability over wide range of temperature and pH extremes for prolonged time periods and even in the presence of various potential enzyme inhibitors. Of various microbial proteases those from Bacillus spp. have got special significance because the latter are known for their ability to produce sturdy enzymes that might have suitability for industrial process conditions. The current article presents an interpretive summary of the recent developments on application potential of proteases for various industries.

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“…Qihe et al [8] investigated elastase from Bacillus sp. EL31410, applied to beef tenderization, in comparison with other nonspecific proteases, such as papain, and evaluated the feasibility of using it for this purpose.…”

Section: The Use Of Proteolytic Enzymes In Meat Productsmentioning

confidence: 99%

Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

2010

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The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements.

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Effects of elastase from a Bacillus strain on the tenderization of beef meat

Cited by 65 publications

References 13 publications

Post harvest technologies to deal with poultry meat toughness, with reference to spent birds

Post harvest technologies to deal with poultry meat toughness, with reference to spent birds

Potential application spectrum of microbial proteases for clean and green industrial production

Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

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