EFFECT ON THE TENDERNESS, COLOR AND FUNCTIONAL PROPERTIES OF THE PAPAINA ENZYME IN A CHORIZO PROCESSED WITH COW MEAT OF LOW COMMERCIAL VALUE

• Published in: Italian journal of food science Vol. 31; no. 6SI; p. 90
• Main Authors: Romero-Barragan, P.E, Arrazola, G.S, Alvis, A
• Format: Journal Article
• Language: English
• Published: Chiriotti Editori S.r.l 01.12.2019
• Subjects: Backup software; Beef cattle; Meat industry; Papain; Power (Philosophy); Proteases; Vitamins; Colombia; Spain
• ISSN: 1120-1770

Papain is a protease that has been widely used by the meat industry, since hydrolyzing the protein allows to achieve a better tenderness; which allows better use of meat because of its importance due to the contribution of high quality protein, minerals (iron) and vitamins (B12), its use is recommended. The low purchasing power of a large part of the population, allows us to see the possibility of processing meat products using meats of less commercial value, such as jars and meats from muscles with a lot of movement whose hardness is high; One of these products is the economic sausage, typically Spanish product, whose formulation has changed from the conquest to the present day, in each region of the country there are different formulas and according to the NTC 1325 standard there are three types of Premium, Selected and Standard products. The objective of this project was to prepare economic sausage (standard) used meat of low commercial value (cogote), to observe the effect of the application at different concentrations of papain and compare the textural, functional properties and color. The meat was adapted, pre salted, after 24 hours it was ground, mixed with the ingredients and additives, papain concentrations were applied ([T.sub.1] 0.3; [T.sub.2] 0.6; [T.sub.3] 0.9 g/Kg), it was stuffed and portioned, it was scalded (73[degrees]C), dried and then cooled, the samples were vacuum packed to perform functional properties analysis (CRA and pH), tenderness by Warner Blatzler method, used a TXT-plus Instrument texturometer, color using a Color Flex EZ colorimeter (Cielab scale, coordinates [a.sup.*], [b.sup.*] and [L.sup.*]). The results showed in terms of tenderness significant differences between the control and the other treatments, in turn between the treatments there are significant differences, the T3 treatment showed the lowest levels of tenderness, as for the color in the coordinate [a.sup.*] is observed a higher value in T3, on the other hand with respect to the functional properties, in the pH no significant differences are observed, while with respect to the CRA, if there are significant differences between the control and the treatments. It can be concluded that the enzyme papain does have an effect on the properties of processed sausage at low cost with hard meats, improved tenderness and therefore its chewiness to be used nutritionally, without affecting other quality characteristics. Keywords: cogote, chorizo, WB, tenderness, color, CRA