Enzymatic concentration in leaves, bark and latex of papaya and its softening effect in bovine meat
DOI:
https://doi.org/10.37135/unach.ns.001.01.09Keywords:
Meat tenderizer, enzyme activity, sensory analysis, bovine meat, lyophilization, papainAbstract
This paper aims to determine the enzymatic activity present in the leaves, latex and bark of the papaya in its three stages of maturation: green, almost ripe and ripe. The collection of the vegetal matter was carried out in a representative papaya plantation in the population of Rio Negro, province of Tungurahua-Ecuador. The methodology applied during the research process consisted of homogenization of the samples, preparation of reagents, identification of enzymatic activity, lyophilization and tasting. The results obtained indicate that when the leaves are green, they have a higher enzyme concentration. By means of lyophilization, papain was obtained to be used in the softening of bovine meat. In addition, softened meat was tested by means of a tasting panel composed of 10 judges, compared to meat subjected to a commercial tenderizer. It is concluded that the freeze-dried papain obtained from the leaf of the green papaya improves the tenderness of the bovine meat and is positively appreciated by the members of the tasting panel.
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