Efecto de la adición de papaína y bromelina en un marinado para el ablandamiento de carne de res

Abstract

Meat is a food that is desired worldwide, and one quality that determines its quality is tenderness. For this reason, since ancient times, human beings have tried to obtain greater tenderness through different methods, such as enzymatic techniques that seek to obtain greater tenderness without compromising the properties and flavor. The study was oriented to determine the effect of papain and bromelain in meat tenderization. For this purpose, five samples were used, one control sample without enzymes and four with bromelain and papain at 0.5% and 1%. Two sensory analyses were carried out with 60 participants in each one and the physiochemical analysis of the samples by means of laboratory analysis. The results reflect with ANOVA analysis of variance that the treatments are different and statistically significant with the 0.5% papain sample obtaining the highest acceptance in terms of tenderness. Least squares mean support the effectiveness of 0.5% and 1% papain while bromelain obtained lower means. Tukey's test highlighted significant differences in the comparison between treatments. In the Tukey's multiple comparisons, the treatments with 0.5% and 1% papain stand out in the superior group (B) and bromelain in the intermediate group. The physiochemical analysis showed variations among the samples, the most marked differences being observed in the fat and ash content, which suggests that the enzymes used may have a significant effect on the fat and ash content, which suggests that the enzymes used may have a significant effect on the fat and ash content.