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

Abstract

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.

Changes in Physicochemical Properties and Volatiles of Pork B alangu as Possible Indicators of Spoilage during Ambient Temperature Storage

“…The decrease recorded in SF may be associated with breakdown in connective tissues of the pork meat due to enzymatic and microbial activities during storage, and this may promote tenderness in the product (Marques et al . ; Bolumar et al . ).…”

“…Therefore, the reduction in value of SF in this study could indicate that the pork balangu samples may become more tender during storage; this was found to be true from the result of the sensory evaluation of the product where panelists rated the product's tenderness higher on day 2 and 3 than day 1 ( Table 2). The decrease recorded in SF may be associated with breakdown in connective tissues of the pork meat due to enzymatic and microbial activities during storage, and this may promote tenderness in the product (Marques et al 2010;Bolumar et al 2013). WHC may refer to the ability of meat to retain its water on application of external force and this factor has been observed to be important in meat processing (Omojola et al 2014).…”

Enzymes in meat and fish

“…Papain is a cysteine peptidase (EC 3.4.22.2) present in papaya (Carica papaya) and mountain papaya (Vasconcellea cundinamarcensis) (Chéret et al, 2007;Marques et al, 2010). Papain is obtained by collecting the latex from the fruit of the papaya tree.…”

“…This enzyme is applied to tenderise meat but, due to its high proteolytic activity, tends to break down proteins and create excessive tenderness and sometimes off flavours (Ashie et al, 2002;Sullivan and Calkins, 2010). (EC 3.4.22.32) or from the fruit and leaves (EC 3.4.22.33) (Marques et al, 2010;Amid et al, 2011). Due to its stability, it takes intensive heat to inactivate this enzyme.…”

Current experience and future perspectives of bromelain application in medicine

“…Potrebno je izvesti veće multicentrično randomizirano placebokontrolisano istraživanje koje bi potvrdilo ili odbacilo mogućnost primene bromelaina kao dijetetskog suplementa protiv gojaznosti. dobijeni rezultati potvrdili su prethodnu in vitro studiju na 3t3-l1 adipocitima u kojoj je utvrđeno da bromelain (u dozi 50 µg/ml u periodu od osam dana) indukuje apoptozu i lipolizu u zrelim adipocitima (14).…”