Physicochemical and sensory properties of carabeef treated with Bacillus subtilis (Ehrenberg) Cohn protease as meat tenderizer
Abstract
© 2019, Association of Food Scientists & Technologists (India). This study investigated the use of Bacillus subtilis protease powder (CTC E-ssentials™ MT-70N) as a carabeef tenderizer. The effect of the bacterial protease on the characteristics of carabeef was determined, and its effectiveness was compared to a commercial meat tenderizer containing papain. Only B. subtilis protease showed significant enzyme activity (80–190 U/g), while the commercial meat tenderizer had no activity (0 U/g). Results from the shear force device revealed that 0.35% B. subtilis protease was the optimal concentration required to induce significant tenderization in carabeef (282 g/cm2) and reduce carabeef toughness by 80%. Proximate analysis showed that carabeef treated with B. subtilis protease had significantly higher crude protein (37%) than the negative control (34%) and carabeef-treated commercial meat tenderizer (31%). Sensory evaluation revealed that carabeef treated with 0.35% B. subtilis protease is more tender than untreated carabeef and those treated with the commercial meat tenderizer. Moreover, the carabeef was not over-tenderized and is palatably acceptable. Hence, B. subtilis protease can be used as a meat tenderizer in place of available commercial tenderizers containing plant-derived proteases.
Source or Periodical Title
Journal of Food Science and Technology
ISSN
221155
Page
310-318
Document Type
Article
Subject
Bacillus subtilis, Carabao beef, Meat tenderizer, Protease assay, Sensory evaluation
Recommended Citation
Bureros, Kenneth Joseph C.; Dizon, Erlinda I.; Israel, Katherine Anne C.; Abanto, Oliver D.; and Tambalo, Fides Z., "Physicochemical and sensory properties of carabeef treated with Bacillus subtilis (Ehrenberg) Cohn protease as meat tenderizer" (2021). Journal Article. 484.
https://www.ukdr.uplb.edu.ph/journal-articles/484