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

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.

Papain을 처리(處理)하여 우육(牛肉)의 연화효과를 실험(實驗)한 결과(結果) 다음과 같다. 1. 관능검사(官能檢査)는 0.05% 효소액(酵素液)으로 $25^{\circ}C$에서 $40{\sim}60$분간 처리(處理)한 것이 가장 좋은 연화효과를 갖는다. 2. $10^{\circ}C$에서 $40{\sim}60$분간 처리(處理)한 것도 어느 정도 연화효과를 인정(認定)할 수 있었다. 3. papain 농도(濃度), 활성온도(活性溫度) 및 시간(時間)에 비례해서 수용성질소(水溶性窒素), amino태(態) 질소(窒素)는 증가(增加)하였으며 결합조직질소(結合組織窒素)는 감소(減少)하였다. 4. 관능검사(官能檢査) 결과(結果)와 수용성질소(水溶性窒素), amino 태질소(態窒素), 결합조직질소(結合組織窒素)의 변화관계(變化關係)는 상관성(相關性)이 있는 것으로 인정(認定)된다.