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Journal of Food Science and Technology

, Volume 57, Issue 1, pp 310–318 | Cite as

Physicochemical and sensory properties of carabeef treated with Bacillus subtilis (Ehrenberg) Cohn protease as meat tenderizer

  • Kenneth Joseph C. BurerosEmail author
  • Erlinda I. Dizon
  • Katherine Anne C. Israel
  • Oliver D. Abanto
  • Fides Z. Tambalo
Original Article
  • 35 Downloads

Abstract

This study investigated the use of Bacillus subtilis protease powder (CTC E-ssentials™ MT-70N) as a carabeef tenderizer. The effect of the bacterial protease on the characteristics of carabeef was determined, and its effectiveness was compared to a commercial meat tenderizer containing papain. Only B. subtilis protease showed significant enzyme activity (80–190 U/g), while the commercial meat tenderizer had no activity (0 U/g). Results from the shear force device revealed that 0.35% B. subtilis protease was the optimal concentration required to induce significant tenderization in carabeef (282 g/cm2) and reduce carabeef toughness by 80%. Proximate analysis showed that carabeef treated with B. subtilis protease had significantly higher crude protein (37%) than the negative control (34%) and carabeef-treated commercial meat tenderizer (31%). Sensory evaluation revealed that carabeef treated with 0.35% B. subtilis protease is more tender than untreated carabeef and those treated with the commercial meat tenderizer. Moreover, the carabeef was not over-tenderized and is palatably acceptable. Hence, B. subtilis protease can be used as a meat tenderizer in place of available commercial tenderizers containing plant-derived proteases.

Keywords

Sensory evaluation Carabao beef Bacillus subtilis Protease assay Meat tenderizer 

Notes

Acknowledgements

We are thankful for CTCGroup Philippines (formerly CTC Far East Philippines, Inc.) for providing us with B. subtilis protease powder (CTC E-ssentials™ MT-70N) and a stock of commercially available meat tenderizer.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Kenneth Joseph C. Bureros
    • 1
    Email author
  • Erlinda I. Dizon
    • 2
  • Katherine Anne C. Israel
    • 2
  • Oliver D. Abanto
    • 3
  • Fides Z. Tambalo
    • 4
  1. 1.Department of Biology and Environmental Science, College of ScienceUniversity of the Philippines CebuCebu CityPhilippines
  2. 2.Institute of Food Science and Technology, College of Agriculture and Food ScienceUniversity of the Philippines Los BañosLos BañosPhilippines
  3. 3.Institute of Animal Science, College of Agriculture and Food ScienceUniversity of the Philippines Los BañosLos BañosPhilippines
  4. 4.National Institute of Molecular Biology and Biotechnology (BIOTECH)University of the Philippines Los BañosLos BañosPhilippines

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