The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach

Abstract

Meat tenderness is one of the most important organoleptic properties in determining consumer acceptance in meat product marketability. Therefore, an effective meat tenderization method is sought after by exploring plant-derived proteolytic enzymes as meat tenderizer. In this study, a novel protease from Cashew was identified as a new alternative halal meat tenderizer. The extraction of cashew protease was optimized using response surface methodology (R 2 = 0.9803) by varying pH, CaCl 2 concentration, mixing time, and mass. pH 6.34, 7.92 mM CaCl 2 concentration, 5.51 min mixing time, and 19.24 g sample mass were the optimal extraction conditions. There was no significant difference (n = 3; p < 0.05) between the calculated (6.302 units/ml) and experimental (6.493 ± 0.229 units/ml) protease activity. The ascending order of the effects was pH < mixing time < CaCl 2 < sample mass. In meat tenderizing application, the meat samples treated with 9% (v/w) crude protease extract obtained the lowest shear force (1.38 ± 0.25 N) to cause deformation on the meat. An electrophoretic analysis showed that protein bands above 49.8 kDa were completely degraded into protein bands below 22.4 kDa. Scanning electron microscopy shows the disruption of the muscle fibers after being treated by the Cashew protease. The results of this study show the Cashew (Anacardium occidentale) crude extract can be used as an alternative of the animal and microbial protease as meat tenderizer and subsequently overcome the shortcoming of the halal industrial protease.

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

“…The extracted crude protease (9%) application to the beef tenderloin for 24 h at 4 °C resulted in decreased shear force, complete protein band degradation, and disruption of the muscle fibers. These results show the positive effect of protease from cashew fruits in tenderizing meat [ 33 ].…”

“…In some countries, the enzymes prepared by recombinant technology are not permitted in the food industry [ 15 ]. Furthermore, an additional advantage of these proteases from plant sources is the lack of any religious issues (such as halal compliance issues) compared to proteases from animals or microbial fermentation [ 33 ].…”

“…Some plant powders are traditionally added during the preparation of meat products to improve their sensory and nutritional quality. Plant protease extracted from cashew ( Anacardium occidentale ) fruit was reported to have a tenderizing effect in the meat [ 33 ]. The authors [ 33 ] extracted protease (activity-6.302 U/mL) from the cashew apple or the flesh of the cashew fruit by blending the cashew apple with a chilled buffer solution.…”

“…Plant protease extracted from cashew ( Anacardium occidentale ) fruit was reported to have a tenderizing effect in the meat [ 33 ]. The authors [ 33 ] extracted protease (activity-6.302 U/mL) from the cashew apple or the flesh of the cashew fruit by blending the cashew apple with a chilled buffer solution. The crude extract of the cashew apple was filtered using cotton clothes.…”