Open AccessTenderization of meat by protease received from the pig's pancreas
Author(s) -
Nga Chu Thi,
Trí Nguyễn Minh
Publication year - 2021
Publication title -
kiểm nghiệm và an toàn thực phẩm/kiểm nghiệm và an toàn thực phẩm (online)
Language(s) - English
Resource type - Journals
eISSN - 2734-9152
pISSN - 2615-9252
DOI - 10.47866/2615-9252/vjfc.3829
Subject(s) - protease , trypsin , pepsin , enzyme , chymotrypsin , pancreas , food science , distilled water , chemistry , dehydration , biochemistry , biology , chromatography
Pig pancreas is an organ involved in the digestive process and is a source of by-products from cattle slaughterhouses that can be utilized to obtain protease enzymes. In Vietnam, protease enzymes have been applied in many different fields and still have to be imported from abroad at a relatively high cost. This study was carried out with the aim of finding an effective method to obtain protease products from pig pancreas and apply it to tenderizing meat. The results showed that the method of enzyme extraction with distilled water and precipitation of enzyme proteins with ethanol gave high efficiency in obtaining enzyme preparations. This preparation has the enzymes trypsin, chymotrypsin, pepsin and has the ability to tenderize meat at the content of 0.5% and has a negligible rate of dehydration during processing.