Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal)

Abstract

The present work was undertaken to compare the effect of bromelain and papain on the sensory quality of sukuti (Nepalese indigenous dried buffalo meat). Buffalo lean meat (round cut) was purchased from the local market of Dharan and used for the preparation of sukuti after injection of 10% m/m enzyme (bromelain and papain) solution at the concentration (0-100 mg/L) and resting for 4h followed by drying at 65°C up to the moisture of 5%. The optimized concentration of each enzyme was selected by sensory evaluation based on color, flavor, texture, and overall acceptability. The proximate composition, collagen content, and collagen solubility were studied for two optimized samples with enzyme treatment and control. The best tenderizing effect of papain and bromelain enzyme was found at 40 mg/L and 10 mg/L respectively from the sensory analysis and the sensory attributes for these concentrations were significantly (p<0.05) higher than other samples. The soluble collagen content increased from 0.44 mg/g tissue in untreated meat to 0.52 for bromelain treated and to 0.98 mg/g for papain treated samples. The collagen solubility for the untreated sample was 4.74% which increases to 7.80% for bromelain and 13.82% for papain-treated samples. The protein content of optimized papain and bromelain treated samples was significantly decreased (p<0.05) from 82.44 to 80.25% and 81.43% respectively for papain and bromelain treated samples. There were no significant changes in fat, ash, and moisture on enzyme treatment.

Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp

“…There are many intrinsic factors that affect the tenderness of meat products, such as collagen content, and the structure of myofibrils and muscle segments 13,14 . Therefore, using a suitable pretreatment method to change the muscle structure has a significant influence on improving the tenderness of meat products 15,16 . Until now, chemical, physical and enzymatic methods have been used in the meat processing industry to achieve the desired tenderness of meat products 17 .…”

“…13,14 Therefore, using a suitable pretreatment method to change the muscle structure has a significant influence on improving the tenderness of meat products. 15,16 Until now, chemical, physical and enzymatic methods have been used in the meat processing industry to achieve the desired tenderness of meat products. 17 Pineapple protease is an exogenous enzyme obtained from plants, which has the function of breaking down myofibrils and connective tissues to improve the tenderness of meat products.…”

Phytochemical Screening of Ethnomedicinal Herbal Extracts and their Effect on Microbial Quality of Sukuti

“…Sukuti is a traditional dried meat product very popular in Nepal. Review of available literature (Thapa, 2017;Bhattarai and Lamichhane;2022) reveals that researches on sukuti so far are limited to its preparation, process optimization, and general surveys. Microbial aspects of the sukuti, which are very important in the preservation of sukuti and prevention of health hazards, appear to have largely been ignored.…”