Meat tenderization mechanism and the impact of plant exogenous proteases: A review

Madhusankha, Garusinghe Devage Malinda Prabhath; Thilakarathna, R. C. N.

doi:10.1016/j.arabjc.2020.102967

Cited by 49 publications

(38 citation statements)

References 119 publications

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“…Enzymes can partially degrade biomolecules such as proteins, producing a wide range of effects (e.g., meat tenderization) (Bhat, Morton, Mason & Bekhit, 2018). The enzyme papain is sometimes injected to break down myofibrillar proteins and tenderize steak (Madhusankha & Thilakarathna, 2021). As an alternative, marinating raw meat in raw soy sauce may simultaneously season and tenderize it.…”

Section: Discussionmentioning

confidence: 99%

Culinary Properties of Raw Versus Conventional Soy Sauce during Tuna Preparation

Ando¹,

Obata²,

Mok³

et al. 2021

JFR

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Soy sauce is a traditional Japanese seasoning made from fermented soybeans. As global demand grows, identifying novel soy sauce applications and benefits must become a priority. While conventional soy sauce undergoes heat-sterilization, filter-sterilization produces a lighter-colored (raw) soy sauce with preserved mold enzyme activities. As the impact of raw soy sauce during food (especially seafood) preparation remains unstudied, the present study compared the differential impact of raw and conventional soy sauce on tuna culinary properties. First, soy sauce color and protease activity were assessed. Next, tuna was marinated in soy sauce and non-alcoholic mirin for 0, 10, 35, or 60 min. Finally, marinated tuna properties (mass, salt content, surface salt penetration, color, rupture load, surface wetness, and protein content) were objectively assessed, and subjective sensory evaluation (appearance, aroma, wetness, softness, saltiness, umami, and overall taste) was performed by a blinded panel. Findings confirmed the lighter color of and the preservation of protease activity in raw soy sauce. Raw soy sauce significantly enhanced surface tenderization, salt penetration, and wetness, while both soy sauces increased surface firmness via salt-induced dehydration. Respondents significantly preferred the appearance and saltiness level of raw soy sauce-marinated tuna, and the umami and overall taste of tuna marinated in raw soy sauce for 60 min. The findings of this study, to our knowledge, demonstrate for the first time the potential culinary superiority of raw soy sauce in certain applications, and support future research to further define such applications.

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Section: Discussionmentioning

confidence: 99%

Culinary Properties of Raw Versus Conventional Soy Sauce during Tuna Preparation

Ando¹,

Obata²,

Mok³

et al. 2021

JFR

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“…En consecuencia, se debe poner atención a estos atributos con el fin de mejorarlos. El concepto de calidad de carne abarca características nutricionales, organolépticas y tecnológicas (Madhusankha & Thilakarathna, 2021). La composición tisular de la carne tiene un efecto fundamental en la calidad, no sólo en el aspecto nutricional por el aporte de proteínas, sino también en las características organolépticas, pues cuanto mayor sea el contenido en grasa intramuscular mayor es la suavidad y la jugosidad de la carne(García-Bonilla et al Otros estudios mencionan que los cabritos procedentes del sistema ecológico en comparación a los del sistema convencional, presentaron en general carnes con mejores atributos sensoriales (más tiernas, más jugosas, con mayor facilidad a la masticación) y menos intensidad de olor (Galán et al, 2021).…”

Section: Atributounclassified

Aceptación y preferencia de los consumidores por un embutido tipo chorizo verde elaborado a base de carne de caprino: una oportunidad para caprinocultores

Toledano¹

2022

J. Neurosci. Public Health

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“…The storage of meat under frozen conditions helps to prolong the product shelf-life and this is a crucial factor when meat is exported. However, consumers often have a perception that frozen meat has poor eating qualities as compared to “fresh” chilled meat ( James and James, 2010 ; Madhusankha and Thilakarathna, 2020 ).…”

Section: Post-mortem Storage Conditions Proteolytic Systems and Meat Tendernessmentioning

confidence: 99%

Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

Kaur¹,

Hui²,

Morton³

et al. 2021

Food Sci Anim Resour

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Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μcalpain during the initial post-mortem aging phase, while m-calpain may have a role during long-term aging. The caspase proteolytic system is also a candidate for cell degradation in the initial stages of conversion of muscle to meat. The role of cathepsins, which are found in the lysosomes, in post-mortem aging is controversial. Lysosomes need to be ruptured, through aging, or other forms of processing to release cathepsins into the cytosol for participation in proteolysis. A combination of optimum storage conditions along with suitable processing may accelerate protease activity within meat, which can potentially lead to improved meat tenderness. Processing technologies such as high pressure, ultrasound, and shockwave processing have been reported to disrupt muscle structure, which can facilitate proteolysis and potentially enhance the aging process. This paper reviews the recent literature on the impacts of processing technologies along with post-mortem storage conditions on the activities of endogenous proteases in meat. The information provided in the review may be helpful in selecting optimum post-mortem meat storage and processing conditions to achieve improved muscle tenderness within shorter aging and cooking times.

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Meat tenderization mechanism and the impact of plant exogenous proteases: A review

Cited by 49 publications

References 119 publications

Culinary Properties of Raw Versus Conventional Soy Sauce during Tuna Preparation

Culinary Properties of Raw Versus Conventional Soy Sauce during Tuna Preparation

Aceptación y preferencia de los consumidores por un embutido tipo chorizo verde elaborado a base de carne de caprino: una oportunidad para caprinocultores

Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

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