Improved Tenderness of Restructured Beef Steaks by a Microbial Collagenase Derived from Vibrio B‐30

Abstract

To rcducc connective tissue toughness V&i0 B-30 coflagenase was evaluated for its ability to degrade muscle collagen in a rcstructurcd beef (RSB) product. Dissected muscles pooled from clods of 4 USDA choice chucks were made into three RSB products: untrimmed control (C), hand trimmed of cpimysium (T) and untrimmed and treated with 0.01% collagenase (E). RSB products were held for 24 hr at either 2°C or 11°C and were analyzed either raw or after heating (40°C for 1 hr). Aerobic microbial load remained low (l-2X102 cfu/g) during the 24 hr 11°C incubation. Heated samples of enzyme treated RSB had lower Lee-Kramer shear values than controls. In both raw and heated samples enzyme treatment increased hydroxyproline solubility. An cnzymc treatment of 24 hr at 11°C followed by heating produced maximum tcnderization. Although optimum treatment conditions need to be dcfincd by further research, Vihrio B-30 collagenase appeared to be efficacious for the tendcrization of RSB products.

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

“…This indicates that the 5% kiwi sample has higher degradation of myofibrillar protein (myosin heavy chain) than did the 2% kiwi sample. Furthermore, these enzymes have very broad specificities to break down the major muscle proteins (Miller et al, 1989). These findings indicated that the addition of pineapple and kiwi could affect the structure of the actin and myosin filaments of myofibrillar protein.…”

Metal Content and Biochemical Analyses of a Recombinant Collagenase PrtV from Vibrio parahaemolyticus

“…Therefore, bacterial collagenases possess broader substrate specificities toward collagen than do those from vertebrates. To date, the efficient destructive power of bacterial collagenase has been reported with the treatment of bums and wounds in clinical therapy (32,33), the disintegration of connective tissue, separation of tissue culture cells (44), selective cleavage of gene products in biotechnology (35), and also in improving the tenderness of meat (27).…”

The Tenderization of Buffalo Meat Using Ginger Extract

“…However, these enzymes often degrade the texture of meat due to their broad substrate specificity leading to unfavorable taste or over tenderization due to unequal distribution (Cronlund and Woychik 1987). Although several microbial elastases and collagenases have also been isolated and characterized, these enzymes are not successful in meat products due to safety problems or other harmful effects (Miller et al . 1989).…”

“…NAVEENA and S.K. MENDIRATTA and collagenases have also been isolated and characterized, these enzymes are not successful in meat products due to safety problems or other harmful effects (Miller et al . 1989).…”