Study on Effects of Papain Treatment on Tenderness of Beef

doi:10.7506/spkx1002-6630-200907048

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (7): 210-214.doi: 10.7506/spkx1002-6630-200907048

Previous Articles Next Articles

Study on Effects of Papain Treatment on Tenderness of Beef

MING Jian1,2 ZENG Kai-fang1,2 LI Hong-jun1,2,*

(1.College of Food Science, Southwest University, Chongqing 400715, China
2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China)

Received:2008-06-11 Revised:2008-11-13 Online:2009-04-01 Published:2010-12-29
Contact: LI Hong-jun1,2,* E-mail:hongjunli1961@yahoo.com.cn

Abstract

Abstract:

By using TA-XT2i texture analyzer, the effects of papain activity, pH, treatment temperature and time on tenderness of beef were determined, and then L9(34) orthogonal test was applied to optimize the tenderization process of beef with pepain. The results showed that all of papain activity, pH, pretreated temperature and time can significantly affect water holding capacity, water loss rate in cooking and shearing force of beef, and the sequence of the significance of these factors is as follows: temperature > time > enzymic activity > pH. Moreover, the optimum conditions of papain-induced tenderization are papain dose 20 U/g beef, pH 7.0, 37 ℃, and treatment time 1.5 h or papain dose 40 U/g beef, pH 7.0, 20 ℃, and treatment time 1.5 h.

Key words: beef, papain, tenderness

CLC Number:

TS202.3

MING Jian1,2 ZENG Kai-fang1,2 LI Hong-jun1,2,*. Study on Effects of Papain Treatment on Tenderness of Beef[J]. FOOD SCIENCE, 2009, 30(7): 210-214 https://doi.org/10.7506/spkx1002-6630-200907048

[1]	HEI Shenghua, MU Xueqin, ZHANG Lingping, HOU Yanru. Research Progress on the Mechanisms Underlying the Impact of Mitochondrial Dysfunction on the Tenderization of Lamb Meat [J]. FOOD SCIENCE, 2026, 47(7): 373-384.
[2]	FU Shuangcheng, LIU Wangjing. Research Progress on the Mechanisms Underlying the Effects of Plant-Derived Polyphenolic Compounds on Ruminant Meat Quality [J]. FOOD SCIENCE, 2026, 47(5): 342-350.
[3]	LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li. Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef [J]. FOOD SCIENCE, 2026, 47(2): 215-222.
[4]	WANG Yuting, CAI Jiaming, TAO Runmi, HUA Weiming, ZHANG Yingying, LI Kexin, LIU Dengyong. Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky [J]. FOOD SCIENCE, 2025, 46(8): 131-142.
[5]	AN Yufan, MAO Yanwei, YANG Xiaoyin, ZHU Lixian, LI Jiqiang, HAO Jiangang, GU Yue, CHENG Haijian, ZHANG Yimin. Research Progress on the Impact and Mechanism of Energy Metabolism-Related Signaling Pathways in Postmortem Muscle on Meat Tenderness [J]. FOOD SCIENCE, 2025, 46(5): 310-318.
[6]	MA Meng, MA Jiarong, GAO Shuang, LIANG Yanqun, LUO Ruiming. Effect of Caspase-3 Inhibitor on Water Retention and Tenderness of Tan Sheep Meat during Postmortem Aging [J]. FOOD SCIENCE, 2025, 46(5): 96-105.
[7]	DONG Yushan, DU Rui, SU Rina, YAO Lili, DU Xuerong, LI Chenlong, WU Junqin, HOU Yanru, LUO Yulong. Research Progress on Metabolic Regulation of Lysosomes and Their Regulatory Mechanism on Meat Tenderness [J]. FOOD SCIENCE, 2025, 46(3): 257-266.
[8]	LIU Wangjing, XIE Yaodi, GAO Huixia, HE Jianjian, SUN Chenxu, YU Aihuan, YAO Haibo, XU Lei, TAO Wenliang, YANG Ruixin, HU Jinsheng, WANG He, DUAN Yueyan, LEI Zhaomin. Tissue Exudate-Based Proteomic Analysis of the Effect of Dietary Supplementation of Allium mongolicum Regel Powder and Aging Time on Beef Quality [J]. FOOD SCIENCE, 2025, 46(21): 90-101.
[9]	KE Zhigang, TIAN Yuling, LIU Shulai, ZHOU Xuxia, DING Yuting. Effect of Plasma-Activated Water Combined with Biological Preservatives on Beef Preservation [J]. FOOD SCIENCE, 2025, 46(2): 20-29.
[10]	XU Feiran, WANG Yu, WANG Xiaojing, CUI Wei, WANG Yongkun, ZHOU Hui, WANG Zhaoming, CAI Kezhou, ZHANG Bao, XU Baocai. Hemoglobin-Derived Antioxidant Peptides from Beef Cattle in Ningxia: Identification Based on Computerized Screening and Molecular Docking [J]. FOOD SCIENCE, 2025, 46(2): 108-117.
[11]	SUN Yanan, LI Dan, YANG Xiaoyin, MENG Xianyong, SUN Yukun, MAO Yanwei, ZHANG Yimin, HAO Jiangang, LIANG Rongrong. Mechanistic Links between Key Lipid Oxidation Products and Color of Beef Steaks during Storage under High-Oxygen Modified Atmosphere Packaging: A Non-microbial Perspective [J]. FOOD SCIENCE, 2025, 46(18): 269-278.
[12]	WANG Huizhen, LI Jiqiang, ZHU Lixian, MAO Yanwei, LIANG Rongrong, FENG Yuanshun, HAO Jiangang, ZHANG Xinjun, ZHANG Yimin. Effect of Ultra-Rapid Prerigor Freezing on Tenderness of Beef Longissimus dorsi during Storage [J]. FOOD SCIENCE, 2025, 46(18): 291-299.
[13]	WANG Yi, LIU Zechao, LUO Xin, ZHANG Yimin, HAN Yongsheng, HAO Jiangang, YANG Xiaoyin, LIANG Rongrong. Effects of High CO2 Packaging Combined with Superchilling on the Quality and Shelf-Life of Fresh Beef during Aging and Display [J]. FOOD SCIENCE, 2025, 46(16): 337-344.
[14]	TANG Yuting, ZHOU Bingde, YANG Zhibo, ZHAO Xin, TANG Junni, HU Bin, ZHU Chenglin. Correlation between Characteristic Flavor Compounds and Microbial Community Composition during Sour Beef Fermentation [J]. FOOD SCIENCE, 2025, 46(15): 256-265.
[15]	LIANG Erhong, ZHAO Yan, MIN Chengjun, QI Yuxia, LI Su, LIU Bowen, ZHAO Bing, ZHANG Shunliang. Quality Differences in Braised Beef Brisket with Tomato Processed by Gradient-Temperature Sterilization and High-Temperature Sterilization [J]. FOOD SCIENCE, 2025, 46(15): 275-285.

Study on Effects of Papain Treatment on Tenderness of Beef

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments