Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism |
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Authors: | Guo-Yan Zhao Ming-Yang ZhouHui-Lin Zhao Xiu-Lan ChenBin-Bin Xie Xi-Ying ZhangHai-Lun He Bai-Cheng ZhouYu-Zhong Zhang |
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Affiliation: | State Key Laboratory of Microbial Technology, Marine Biotechnology Research Center, Shandong University, Jinan 250100, China |
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Abstract: | The enzymes currently used to increase meat tenderness are all mesophilic or thermophilic proteases. This study provides insight into the tenderization effect and the mechanism of a cold-adapted collagenolytic enzyme MCP-01 on beef meat at low temperatures. MCP-01 (10 U of caseinolytic activity) reduced the meat shear force by 23% and increased the relative myofibrillar fragmentation index of the meat by 91.7% at 4 °C, and it also kept the fresh colour and moisture of the meat. Compared to the commercially used tenderizers papain and bromelain, MCP-01 showed a unique tenderization mechanism. MCP-01 had a strong selectivity for degrading collagen at 4 °C, showed a distinct digestion pattern on the myofibrillar proteins, and had a different disruption pattern on the muscle fibres under scanning electron micrograph. These results suggest that the cold-adapted collagenolytic protease MCP-01 may be promising for use as a meat tenderizer at low and moderate temperatures. |
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Keywords: | Meat tenderization Cold-adapted collagenolytic protease Mcp-01 Collagen Myofibrillar proteins |
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