Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by proteolytic enzymes and impact on camel meat tenderization

Sajid Maqsood; Kusaimah Manheem; Asir Gani

doi:10.4172/2472-0542.C1.003

Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by proteolytic enzymes and impact on camel meat tenderization

International Conference on Food Chemistry & Hydrocolloids

August 11-12, 2016 Toronto, Canada

Sajid Maqsood, Kusaimah Manheem and Asir Gani

United Arab Emirates University, UAE

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

Camel inside round muscles was treated with bromelain, ficin and papain at 50 or 100 ppm concentration and was subsequently stored at 4oC for 4 days. Effect of enzyme treatment was analysed on day 4 of storage compared to those of fresh samples. Results revealed that papain (100 ppm) treated camel meat showed higher drip loss and lower water holding capacity compared to other treatments (P<0.05). Total protein and sarcoplasmic protein solubility and TCA-soluble peptides were found to be higher in papain and ficin treated camel meat at 100 ppm concentration compared to other treatments (P<0.05). Papain at 50 and 100 ppm concentration also displayed higher soluble collagen content compared to other samples (P<0.05). Electrophoretic profile of whole camel meat depicted a gradual degradation of myosin, C-protein, alpha-actinin and actin in enzyme treated samples, with 100ppm papain giving more promising results. Sarcoplasmic protein bands also decreased in intensity after the enzyme treatments with papain (100ppm) displaying higher decrease compared to other enzyme treatments. At 100ppm concentration, all three enzymes were equally effective in degrading all the myofibrillar proteins intensively, which give strong indication of the tenderizing effect of enzymes in camel meat. Protein degradation effect of the enzymes was also reflected on textural properties. Papain at 100ppm concentration displayed lower hardness values compared to other treatments (P<0.05). Thus, the results showed that all enzymes at 100 ppm have good potential for use in camel meat tenderization application with the papain proving out to be more effective among the all.