Effect of Bromelin, Ficin and Papain Enzymes on some Technological Characteristics of Fresh and Frozen Beef Longissimus Dorsi Muscles (Turkish with English Abstract)

Öz

In this research, the effects of various plant enzymes (bromelin, ficin, papain) on emulsion capacity (EC), emulsion stability (ES), water seperation (WS), oil seperation (OS), cooking loss (CL), water-holding capacity (WHC) of fresh and frozen beef Longissimusdorsi muscles were deterined. Statistical analyses showed that EC of samples were significantly (p<0.01) increased by all of the plant enzymes. In frozen L. dorsi, WS was significantly (p<0.01) by bromelin. WS were increased at statistically significant level (p<0.01) in both fresh and frozen L. dorsi muscles treated by ficin. OS were decreased significantly (p<0.01) with the treatment of bromelin in frozen L. dorsi samples. ES was increased significantly (p<0.01) in bromelin treated fresh and frozen L. dorsi muscles but decreased by the effects of ficin at statisticaly significant level (p<0,01). Bromelin and papain increased CL rates on fresh L. dorsi at statistically significant level (p<0,01), as well as in frozen L. dorsi (p<0.05). WHC was increased by ficin treatment in fresh and frozen L. dorsi muscles at statistically significant level (p<0.01).It can be said that the proteolitic enzymes used in this research different effect on the fresh and frozen L. dorsi muscles.

Anahtar Kelimeler

• L. dorsi, fresh, frozen, bromelin, ficin, papain, enzymes  

Taze ve Dondurulmuş Sığır Longissimus dorsi Kaslarının bazı Teknolojik Özellikleri Üzerine Bromelin, Ficin ve Papain Enzimlerinin Etkisi

Öz

Bu araştırmada, çeşitli bitkisel enzimlerle (bromelin, ficin, papain) muamele işleminin, taze ve dondurularak muhafaza edilmiş sığır L. dorsi kaslarının emülsiyon kapasitesi (EK), emülsiyondan ayrılan su oranı (EAS), emülsiyondan ayrılan yağ oranı (EAY), emülsiyon stabilite oranı (ESO), pişirme kaybı (PK) ve su tutma kapasitesi (STK) üzerine etkileri araştırılmıştır. Elde edilen istatistiki analiz sonuçlarına göre, her üç enzim de emülsiyon kapasitesini önemli (P<0.01) ölçüde arttırmıştır. Dondurulan L. dorsi örneklerinde; bromelinEAS oranını istatistiki olarak önemli (p<0.01) düzeyde arttırmıştır. Ficin uygulaması, taze ve dondurulmuş L. dorsi örneklerinin EAY oranını istatistiki olarak önemli (p<0.01) derecede arttırmıştır. Bromelin uygulaması taze ve dondurulan L. dorsi örneklerinin ESO'nıistatistiki olarak önemli (p<0.01) ölçüde arttırırken, ficin uygulaması önemli (p<0.01) ölçüde azaltmıştır. Bromelin ve papain, pişirme kaybını taze L. dorsi kaslarında istatistiki olarak çok önemli (p<0.01) düzeyde, dondurulmuş örneklerde ise önemli (p<0.05) düzeyde arttırmışlardır. Ficin uygulamasının taze ve dondurulan L. dorsi örneklerinin, STK'niistatistiki olarak önemli (p<0.01) oranda yükselttiği tespit edilmiştir. Sonuç olarak bitkisel proteolitik enzimlerin taze ve dondurulmuş L. dorsi kaslarının teknolojik özelliklerini farklı düzeylerde değiştirdiği söylenebilir.

Anahtar Kelimeler

• L. dorsi, taze, dondurulmuş, bromelin, ficin, papain, enzim

Kaynakça

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