Plant and bacterial proteases: A key towards improving meat tenderization, a mini review

Arshad, Muhammad Sajid; Kwon, Joong‐Ho; Imran, Muhammad; Sohaib, Muhammad; Aslam, Alia; Nawaz, Iqra; Amjad, Zaid; Khan, Urooj A; Javed, Miral

doi:10.1080/23311932.2016.1261780

Cited by 45 publications

(29 citation statements)

References 54 publications

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“…It is widely understood that actomyosin dissociation and the breakdown of myofibrillar structure during postmortem aging at specific temperatures are directly associated with meat tenderness ( Culler et al., 1978 ). Recently, to improve meat tenderness practically, without requiring spacious storage and costly operations, marination has mostly been used ( Arshad et al., 2016 ). As revealed by this study, in addition to its function as a flavor enhancer, marination with AMP improved the tenderness of spent hen meat, thus overcoming its inferior texture.…”

Section: Resultsmentioning

confidence: 99%

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

Barido

Lee

2021

Poultry Science

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A mechanism of postmortem tenderization by adenosine 5′-monophosphate ( AMP ) on spent hen meat was investigated. Breast meat samples were made into a rectangular size of 7.5 × 5 × 2 cm and grouped into 5 different treatments, followed by immersion for 24 h at 4 ± 2°C in AMP marinade solutions of 0, 15, 30, 45, and 60 mmol/L that dissolved in 0.9% (w/v) saline solution. To investigate the enzymatic changes and tenderness-related traits, samples were stored until day 5 at a temperature of 2 ± 2°C. Result showed that each increase of 15 mmol/L AMP within marinade solution remarkably improved the myofibril fragmentation index and texture properties. The upregulation of tenderness-related enzymes was found for caspase-3 at 1 to 20.4 fold and 1 to 1.2 fold higher for the cathepsin-B, while a slight effect on calpains enzyme was observed. When compared with day 0 as a reference sample, the activity of the caspase-3 enzyme was more stable, as was cathepsin-B on the ultimate storage day, while the calpains enzyme showed a declining activity even after treatment. The flavor enhancement of 2.16- to 5.10-fold seemed to be a consequence of the AMP conversion into IMP that was responsible for the intensification of the umami-like flavor. No adverse effect was observed for instrumental surface color during the postmortem period. Therefore, this study suggested that the synergistic results after AMP treatment strongly contributed to postmortem tenderization mainly through cathepsin-B and caspase-3 enzyme upregulation, which led to more myofibrillar fragmentation and structural alteration of myofibrillar protein.

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Section: Resultsmentioning

confidence: 99%

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

Barido

Lee

2021

Poultry Science

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“…Proteolytic enzymes contribute to the improvement in taste and are a protective factor against many unfavorable microorganisms. They affect the proper meat texture, aroma, and color, and an even better sausage cut [ 104 , 105 , 106 , 107 , 108 ]. The addition of proteases to meat may delay lipid oxidation [ 109 ].…”

Section: Industrial Use Of Proteolytic Enzymesmentioning

confidence: 99%

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

et al. 2021

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Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.

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“…Natural proteolytic enzymes that improve meat tenderness can be from plant, bacterial, or fungal origin. The most widely used plant proteolytic enzymes to improve meat tenderness are papain, bromelain, and ficin [ 141 ]. The injection of papain into beef softens the meat, increasing tenderness, maintaining color, and organoleptic characteristics [ 142 ].…”

Section: Processingmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

134

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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Plant and bacterial proteases: A key towards improving meat tenderization, a mini review

Cited by 45 publications

References 54 publications

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

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