Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism
- 作者：Guo-Yan Zhao ; Ming-Yang Zhou ; Hui-Lin Zhao ; Xiu-Lan Chen ; cxl0423@sdu.edu.cn ; Bin-Bin Xie ; Xi-Ying Zhang ; Hai-Lun He ; Bai-Cheng Zhou ; Yu-Zhong Zhang
- 关键词：Meat tenderization ; Cold-adapted collagenolytic protease ; Mcp-01 ; Collagen ; Myofibrillar proteins
- 刊名：Food Chemistry
- 出版年：2012
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：15 October, 2012
- 卷：134
- 期：4
- 页码：1738-1744
- 文件大小：971 K
摘要
The enzymes currently used to increase meat tenderness are all mesophilic or thermophilic proteases. This study provides insight into the tenderization effect and the mechanism of a cold-adapted collagenolytic enzyme MCP-01 on beef meat at low temperatures. MCP-01 (10 U of caseinolytic activity) reduced the meat shear force by 23%and increased the relative myofibrillar fragmentation index of the meat by 91.7%at 4 掳C, and it also kept the fresh colour and moisture of the meat. Compared to the commercially used tenderizers papain and bromelain, MCP-01 showed a unique tenderization mechanism. MCP-01 had a strong selectivity for degrading collagen at 4 掳C, showed a distinct digestion pattern on the myofibrillar proteins, and had a different disruption pattern on the muscle fibres under scanning electron micrograph. These results suggest that the cold-adapted collagenolytic protease MCP-01 may be promising for use as a meat tenderizer at low and moderate temperatures.