Physicochemical and sensory properties of carabeef treated with Bacillus subtilis (Ehrenberg) Cohn protease as meat tenderizer

Issue Date

8-2019

Abstract

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

0022-1155

Volume

57

Issue

1

Page

310-318

Document Type

Article

Physical Description

graphs, tables, references

Language

English

Subject

Bacillus subtilis, Carabao beef, Meat tenderizer, Protease assay, Sensory evaluation

Identifier

doi: 10.1007/s13197-019-04062-4.

Digital Copy

Yes

En – AGROVOC descriptors

BACILLUS SUBTILIS; CARABAO BEEF; MEAT TENDERIZER; PROTEASE ASSAY; SENSORY EVALUATION

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