Tenderization of Meat With Papaya Latex Proteases

Abstract

S Tenderization of meat by papaya latex preparations was achieved by the combined action of several proteases. Both in vitro and in vivo application of enzymes gave degradation of muscle proteins, and degradation of connective tissue only after heat denaturation. Purified papaya enzymes‐papain, chymopapain and papaya peptidase A‐were uniformly distributed throughout the various muscles and in the extravascular system after antemortem injection into the vascular system. Chymopapain was the primary contributor for tenderization because it constituted the major protease in the mixture and it had higher thermostability and more favorable action at the meat's natural pH than papain or papaya peptidase A.

Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice

“…Actinidin can have applications in the food industry replacing other plant sulfhydryl proteases like papain and ficin, used as meat tenderizers (Kang and Warner, 1974;Wada et al, 2002), removers of chill haze in beer (Wallerstein, 1911), improvers in the processing quality of cereals (Feldberg and Baker, 1971), as well as plant milk clotting enzymes for novel dairy products (Lartigue, 1975;Mustafa et al, 1990;Fadyloglu, 2000). It has been reported that dairy products clotted with the use of kiwi juice actinidin develop less off-flavor notes that are attributed to bitter peptides occurring when ficin and papain are used in the same products (Saha and Hayashi, 2001).…”

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

“…However, in many cases, it is desirable to artificially induce tenderization by applying exogenous enzymes to attain certain quality attributes (Muller 1995). 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).…”

Effects of high pressure on papain activity and structure

“…It is used as a general non-speciÐc proteinase for meat tenderisation, removal of chill haze in beer and improvement in the processing quality of cereals (Wallerstein 1911 ;Feldberg and Baker 1971 ;Kang and Warner 1974).…”