Studies on the Aging of Beef at Adding the Proteolytic Enzyme IV. Studies on the Tenderness Effect of Beef by Papain Treatment

단백질(蛋白質) 분해(分解) 효소(酵素) 첨가시(添加時) 우육(牛肉)의 숙성(熟成)에 관(關)한 연구(硏究) IV. Papain 첨가(添加)에 의한 우육(牛肉)의 연화효과

  • 윤정의 (서울보건전문학교) ;
  • 양융 (연세대학교 식품공학과)
  • Published : 1974.09.28


Authors investigated the tenderness effect of beef which was treated with papain and obtained results indicated as follow. 1. By using the sensory test, most desirable tenderness were obtained in 0.05% of enzyme solution for 40minute to 1 hour at $25^{\circ}C$. 2. It was also somewhat recognized as a tenderness effect with treated for 40minute to 1 hour at $10^{\circ}C$. 3. Water soluble and amino acid nitrogen were increased in proportion to enzyme concentration, reaction temperature and reaction time and opposite in connective tissue nitrogen. 4. It will be recognized that there were correlation between result of sensory test and water soluble, amino acid and connective tissue nitrogen.