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Efficacy of reverse micellar extracted fruit bromelain in meat tenderization

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Abstract

Reverse micellar extraction (RME) was used for the separation and purification of bromelain from pineapple core and efficacy of RME purified bromelain (RMEB) in tenderization of beef meat was compared with that of commercial stem bromelain (CSB). RME resulted in reasonably high bromelain activity recovery (85.0 %) and purification fold (4.0). Reduction in meat toughness was higher in RMEB treated meat (52.1 %) compared to raw (control) and CSB treated (26.7 %). Significant increase in water holding capacity (WHC) was observed in RMEB treated meat (91.1 %) as against CSB treated (55.6 %) and control (56.6 %). No change in cooking loss was observed in RMEB treated meat, whereas the loss increased by nearly 14.0 % in case of CSB treated. While the meat color was retained, trichloroacetic acid (TCA) soluble protein content increased due to hydrolysis of protein in RMEB treated meat. Scanning electron microscopy (SEM) analysis revealed that RMEB treatment completely ruptures myofibril tissues, indicating a higher degree of tenderization.

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Acknowledgments

The first author would like to thank CSIR, New Delhi, for the award of Senior Research Fellowship. Authors wish to thank Director, CSIR-CFTRI & Dr. KSMS Raghavarao, CFTRI for the encouragement and support.

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Authors and Affiliations

  1. Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570020, India

    Ram Saran Chaurasiya & H. Umesh Hebbar

  2. Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570020, India

    P. Z. Sakhare & N. Bhaskar

  3. Academy of Scientific and Innovative Research, Council of Scientific and Industrial Research CSIR-CFTRI, Mysore, India

    Ram Saran Chaurasiya & H. Umesh Hebbar

Authors
  1. Ram Saran Chaurasiya
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  2. P. Z. Sakhare
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  3. N. Bhaskar
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  4. H. Umesh Hebbar
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Corresponding authors

Correspondence to N. Bhaskar or H. Umesh Hebbar.

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Chaurasiya, R.S., Sakhare, P.Z., Bhaskar, N. et al. Efficacy of reverse micellar extracted fruit bromelain in meat tenderization. J Food Sci Technol 52, 3870–3880 (2015). https://doi.org/10.1007/s13197-014-1454-z

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  • DOI: https://doi.org/10.1007/s13197-014-1454-z

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