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The Effect of Added Enzymes Upon the Free Amino Groups and Organoleptic Ratings of Irradiated Beef During Storage a, b
Author(s) -
WEST R. G.,
PEARSON A. M.,
McARDLE F. J.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00044.x
Subject(s) - organoleptic , nitrogen , enzyme , chemistry , food science , amino acid , biochemistry , organic chemistry
SUMMARY The presence of catheptic enzymes in irradiated meat was shown to be responsible for an increase in free amino nitrogen and a decline in panel scores as storage progressed. Immediately following irradiation, about one‐third of the free amino nitrogen was water soluble while the remainder was bound to the muscle fibers. At the end of 6 months storage, the proportion of free amino nitrogen in the heat‐in activated sample to which the inactive enzyme preparation had been added remained unchanged, but for the inactivated sample with added active cathepsins only one‐third of the free amino nitrogen remained bound to the fibers, whereas, in the raw sample only 15% was bound to the fibers. The addition of catheptic enzymes resulted in the release of a higher proportion of tyrosine and tryptophane than did the naturally occurring enzymes in raw meat.