Meat tenderization using bromelain enzyme extracted from pineapple waste

Abstract

Tenderization is an important method to improve the quality and palatability of meat. In comparison to conventional chemical and physical methods of meat tenderization, enzymatic treatment is more economical and healthy. In the present study proteolytic enzyme bromelain was used for this purpose. Bromelain enzyme was extracted from pineapple, quantified and optimized concentration was used for treating the muscle fibre of meat. Tenderness was measured. pH and cooking loss were not significantly (P>0.05) decreased, but water-holding capacity and protein content were significantly (P<0.05) increased with the concentration and ageing. Duration of marination was optimized and SDS- PAGE electrophoresis was conducted to estimate protein. The results proved that bromelain enzyme is an effective method of tenderization used to improve the quality of meat.