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KMID : 0380619750070040221
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Korean Journal of Food Science and Technology
1975 Volume.7 No. 4 p.221 ~ p.228
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Study on Meat Tenderizer
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이정희/Lee, Jung Hee
양융/김건화/윤정희/유주현/Yang, Ryung/Kim, Kun wha/Youn, Jung Eae/Yu, Ju Hyun
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Abstract
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Meat tenderness is one of the most important factors in meat products because it plays a major role in the palatability of meat.
To get information on the role of commercial meat tenderizer, the tenderizing ability of commercial meat tenderizer was measured with various substrates.
The results obtained are as follows.
1. Content of crude protein in a commercial meat tenderizer was 4.9%.
2. Optimum temperature for proteolytic activity of meat tenderizer was 60∼70℃.
3. Maximal activity of proteinase was obtained at pH 6∼7.
4. Proteolytic enzyme was activated by KCN, NaCN, EDTA.
Thus, it was concluded that protease system of commercial meat tenderizer composed of plant origin proteinases.
5. Proteinase activity was completely inhibited by 10mM of N-Ethylmaleimide.
6. Commercial meat tenderizer showed stronger proteolytic activity on casein than on the water soluble fraction of meat protein, whereas it hydrolyzed the myofibrillar protein less efficiently.
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