Effect of three different proteases on horsemeat tenderness during postmortem aging
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ORIGINAL ARTICLE
Effect of three different proteases on horsemeat tenderness during postmortem aging Yimei Cheng1 • Xiaofeng Jiang2 • Yufei Xue1 • Fengmin Qi1 • Zhiwei Dai1 Dong Guan3 • Lingming Kong1
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Revised: 10 August 2020 / Accepted: 24 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract In this study, the semitendinosus of horse meat was used as the raw material. The study assessed the variation of the tenderness of horse meat during postmortem aging through the injection of papain, bromelain and fungal protease. The cooking loss of the horse meat became worse during postmortem aging. Low concentration of protease improved water retention properties of horse meat. Papain, bromelain and fungal protease had significant influence on MFI and shear force. MFI increased obviously but the shear force decreased significantly with the addition of more protease (p\0.05). During postmortem aging, many small molecules popeptide appeared in treatment group. Myosin light chain 2, 20 KDa, 32 KDa and 75 KDa bands appeared at first, however later they disappeared in the group with high concentration of protease treatment in addition to the disappearance of Desmin and Troponin I. The muscle fiber, perimysium and endomysium were degraded because of papain, bromelain and fungal protease treatment. More muscle fiber fragments appeared during postmortem aging.Thus, the tenderness and eating quality of horse meat were improved by adding three kinds of protease. Keywords Horse meat Papain Bromelain Fungal protease Tenderness & Lingming Kong [email protected] 1
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
2
College of Food Engineering, Henan Vocational College of Agriculture, Zhengzhou 451450, Henan, China
3
College of Food Science and Engineering, Northwest A and F University, Yangling 712100, China
Introduction With the improvement of people’s living standards, the requirements for meat quality are becoming higher and higher. Generally, the edible quality of meat refers to the comprehensive reflection of the physical and chemical properties such as the appearance and texture, taste and nutritional value of meat products after the processing of raw meat (Pieszka et al. 2016). Among the various indicators to evaluate the edible quality of meat, the tenderness of meat is the most concerned and valued by consumers. Therefore it is important that a commercially applicable method can be developed to ensure a consistently tender product in order to improve the consumer acceptance for meat products (Doneva et al. 2015). There is considerable interest in the development of methods to produce meat with consistent tenderness and to improve the tenderness of tougher cuts of red meat while maintaining meat quality (Koohmaraie 1996). Eating quality has been regarded as the most critical characteristic in this aspect, because it can influence the repeated purchase behaviours of consumers. Many surveys have shown that tenderness was the most importa
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