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Inhibition of Papain in Meat by Potato Protein or Ascorbic Acid
Author(s) -
OCKERMAN H.W.,
HARNSAWAS S.,
YETIM H.
Publication year - 1993
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.1365-2621.1993.tb06162.x
Subject(s) - papain , ascorbic acid , food science , chemistry , flavor , biochemistry , enzyme
Three methods (Warner‐Bratzler shear, myofibril fragmentation index, and sensory panel evaluation) were used to determine effectiveness of ascorbic acid or potato inhibitor on papain activity in meat. Potato inhibitor at 0.6, 0.8, and 1.0 mg/mL did not sustain inhibition of papain activity in meat. While 2.5 × 10 ‐ ‐ 3 M ascorbic acid inhibited papain in meat, this quantity of ascorbic acid induced off‐flavor which was unacceptable to sensory panelists. A lower level of 2.5 × 10 ‐ ‐ 4 M would retard but not completely eliminate papain activity while producing more acceptable sensory results.